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  • Rosita Mahoney Williams

    FATTY LIVER DIET DESSERT - Super Food Packed Raw Vegan Carrot Cake Recipe / Raw for Beauty Liver cleansing diet raw foods have the power to reverse & cure liver disease including fatty liver, liver fibrosis & cirrhosis of the liver. Try the #1 natural fatty liver disease treatment the LIVER FLUSH. https://www.youtube.com/watch?v=EC9ewx7LsGw I LIVER YOU

  • Angle Britt

    Carrot Cake #recipes @ http://justfoodrecipes.com #cakes #cake #cakerecipes

  • B. Schroeder

    Carrot Cake Recipe :: "traditional carrot cakes can average 12-15 weight watchers points per serving, this diet friendly carrot cake recipe is a fabulous 4 Point Total per serving bargain; yet still tastes AMAZING -not an official weight watchers recipe. A great, low calorie dessert that will satisfy the carrot cake lover in everyone. +recipe. +sweet. +dessert. +cake. +frosting.

  • Katy Lauderdale

    Carrot Cake while watching your weight!!! though this is not an official one of weight watchers dessert recipes, it’s a great, low calorie dessert that will satisfy the carrot cake lover in everyone. Carrot Cake Recipe Ingredients: - 2 cups all-purpose flour - 1 cup sugar - 1/2 cup brown sugar - 2 tsp ground cinnamon - 1 tsp ground nutmeg - 2 tsp baking soda - 1 tsp salt - 1/2 cup raisins - 1/2 cup egg substitute - 2 egg whites - 2 1/2 cups shredded carrots - 1/2 cup applesauce - 1/3 cup canola oil - 12 oz fat free cream cheese - 3 tbsp hot water - 1 7 oz jar of marshmallow creme - 1 tsp vanilla extract Directions: Preheat the oven to 350ºF. Spray 2 (9-inch) round cake pans with non-fat cooking spray (I used butter flavored Pam), line the bottoms with parchment or wax paper, and spray the paper with the nonstick spray. Combine the flour, both kinds of sugar, cinnamon, nutmeg, baking soda, and salt in a medium bowl. Whisk the egg substitute and egg whites in a large bowl. Add the carrots, applesauce, oil, and raisins, and hot water stirring until blended. With a rubber spatula, add the flour mixture to the carrot mixture, and stir until blended. Spread the batter evenly in the cake pans. Bake until the cakes are nicely browned and the center of each one bounces back when lightly pressed with a fingertip, approx 30-32 minutes. Let cool for 15 minutes. Remove the cakes from the pans, peel off the paper, and cool completely on racks. To make the frosting, with an electric mixer on medium-high speed, beat the remaining ingredients until smooth. Place on layer of cake on a cake plate, and using 1/2 cup of frosting, frost evenly out to edges. Place other layer of cake on top, and spread remaining frosting on top and on sides. Slice into 16 servings. Entire recipe makes 16 servings Serving size is one slice Each serving = 4 Point Total

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