Desserts
9 portion(s)
30 min
BOOST® Carrot Cake With Cream Cheese Frosting Recipe
Ingredients
| 1/2 cup |
all-purpose flour |
| 1/3 cup |
whole-wheat flour |
| 1/4 tsp. |
baking soda |
| 1/2 tsp. |
baking powder |
| 1/2 tsp. |
cinnamon |
| 1/2 cup |
brown sugar |
| 1/2 cup |
grated carrots |
| 1/4 cup |
raisins |
| 1 |
egg |
| 1/3 cup |
BOOST® Vanilla Drink |
| 1/4 cup |
cholesterol-free vegetable oil spread (melted) |
| 2 oz. |
fat-free cream cheese |
| 2 oz. |
cholesterol-free vegetable oil spread (softened) |
| 1/2 tsp. |
vanilla extract |
| 3/4 cup |
powdered sugar |
Serving suggestion
2 5/8" squares
Nutritional Information
| Nutritional Information for 1 portion | ||
| Calories | kcal | 250 |
| Total Fat | g | 11 |
| Saturated Fat | g | 3 |
| Cholesterol | mg | 25 |
| Sodium | mg | 200 |
| Carbohydrates | g | 37 |
| Dietary Fiber | g | 1 |
| Sugars | g | 24 |
| Protein | g | 3 |
| Vitamin A | ||
| Vitamin C | ||
| Calcium | ||
| Iron | ||
Directions
FOR CAKE:
- Preheat oven to 350° F.
- Combine flours, baking soda, baking powder, cinnamon and brown sugar in a mixing bowl.
- Add carrots, raisins, egg, BOOST® Vanilla and vegetable oil spread; stir well.
- Pour batter into an 8-inch-square baking pan sprayed with nonstick spray.
- Bake at 350° F for 25-30 minutes or until toothpick inserted comes out clean.
- Cool completely before adding frosting.
FOR CREAM CHEESE FROSTING:
- Place cream cheese and vegetable oil spread in a mixing bowl. Blend with a fork or electric mixer until smooth.
- Add vanilla and powdered sugar; stir until smooth.
- Spread evenly over cooled carrot cake. Allow icing to set for 10 minutes before cutting.
- Cut into 9 squares.
Cake may be covered with plastic wrap and stored in the refrigerator for up to 3 days.
Have a BOOST recipe?
Share it with our community on social media using the hashtag #BoostRecipes and we might feature you on our site!
QUICK SHOP