BOOST® Carrot Cake With Cream Cheese Frosting

Desserts
9 portion(s)
30 min

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

Directions

FOR CAKE:

  1. Preheat oven to 350° F. 
  2. Combine flours, baking soda, baking powder, cinnamon and brown sugar in a mixing bowl. 
  3. Add carrots, raisins, egg, BOOST® Vanilla and vegetable oil spread; stir well. 
  4. Pour batter into an 8-inch-square baking pan sprayed with nonstick spray. 
  5. Bake at 350° F for 25-30 minutes or until toothpick inserted comes out clean. 
  6. Cool completely before adding frosting. 

FOR CREAM CHEESE FROSTING:

  1. Place cream cheese and vegetable oil spread in a mixing bowl. Blend with a fork or electric mixer until smooth. 
  2. Add vanilla and powdered sugar; stir until smooth. 
  3. Spread evenly over cooled carrot cake. Allow icing to set for 10 minutes before cutting. 
  4. Cut into 9 squares. 

Cake may be covered with plastic wrap and stored in the refrigerator for up to 3 days.

 

Serving suggestion

2 5/8" squares
Balance your diet, balance your health

Product Used

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    

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