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Light Carrot Cake

Vegetarian • 1.5 hrs to make • Serves 8-12

Produce

5 Carrots, peeled and grated (about 3 cups), medium
1/2 tsp Ginger, ground
1 tsp Lemon, fresh zest

Refrigerated

1 Egg white
2 Eggs, large

Baking & Spices

1 1/4 cups All-purpose flour
1/2 tsp Allspice
1 1/2 tsp Baking powder
1 tsp Baking soda
1 cup Brown sugar, packed light
1 1/2 tsp Cinnamon, ground
3/4 cup Granulated sugar
1 Light cream cheese frosting
3/4 cup Powdered sugar
1 Salt, Fine
1 1/4 cups Whole wheat pastry flour

Oils & Vinegars

1 Cooking spray, Nonstick
1/2 cup Vegetable oil

Drinks

1/2 cup Pineapple in fruit juice, canned

Dairy

8 oz Cream cheese, reduced-fat
  • Gisela Hohenstein

    Light Carrot Cake Recipe : Patrick and Gina Neely : Recipes : Food Network

  • Jennifer Jackson

    The Neelys' Light Carrot Cake with Cream Cheese Frosting #CarrotCake I would.make these into cupcakes for better portion control.

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