19 Ingredients
  • CARROT CAKE BATTER
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 (8-oz.) can crushed pineapple in juice, drained
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 2 egg whites
  • 1 tablespoon vanilla extract
  • 3 cups grated carrots
  • Vegetable cooking spray
  • CREAM CHEESE FROSTING
  • 1/2 (8-oz.) package 1/3-less-fat cream cheese
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar
  • 1 to 2 tsp. fat-free milk (optional)
Nutrition
282
14% daily value
16 servings
                                       
                                            vegetarian
     

Fat

13% 8

Saturated

14% 3

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

16% 49

Carbs (net)

- 48

Fiber

5% 1

Sugars

- 35

Sugars, added

- 34

Protein

7% 3

Cholesterol

12% 35

Sodium

10% 247

Calcium

2% 24

Magnesium

2% 10

Potassium

3% 125

Iron

6% 1

Zinc

3% 0

Phosphorus

7% 46

Vitamin A

24% 220

Vitamin C

3% 2

Thiamin (B1)

13% 0

Riboflavin (B2)

12% 0

Niacin (B3)

7% 1

Vitamin B6

5% 0

Folate equivalent (total)

14% 54

Folate (food)

- 13

Folic acid

- 24

Vitamin B12

3% 0

Vitamin D

53% 8

Vitamin E

7% 1

Vitamin K

3% 3

Sugar alcohols

- 0

Water

- 44
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