Weight watchers carrot cake with a lemon glaze

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Preparation time: 30 min
Cooking time: 60 min

Difficulty: Medium - experience needed
Serves: 16

Dietary guidance: v n 

Tags: dessert ·


1 c flour
1 c whole wheat flour ( 3/4 white, 1/4 bran)
1 1/4 t baking powder
1 t baking soda
1 t salt
1 t cinnamon
1/2 c brown sugar
1/4 granulated sugar
2 large eggs
1/4 c butter, melted
1/2 c unsweetened applesauce
2 c shredded carrots
2 t ginger root, finely grated
1/2 c carrot juice ( carrot and orange)
1/2 c powdered sugar
1/2 t vanilla
2 t lemon juice
2 2/3 T cream cheese, room temperature


Preheat oven to 350°F ( 180°C)
Coat bundt pan with baking spray.
In a medium bowl, whisk together the dry ingredients. Set aside.
In a large bowl, beat eggs, butter , sugars until light and fluffy. Add applesauce and mix. Fold in carrots and ginger. In small batches, alternate flour mixture and carrot juice. Beat on high for 30 seconds.
Pour batter into prepared pan. Smooth top. Bake until a tester inserted in the cake comes out clean, about 50 to 60 min.
Cool in the pan for 15 minutes, then take out and cool.
Combine icing ingredients in a small bowl and mix . I added a little milk to get the poring consistency.
Drizzle the icing over the cake.
You can make muffins from this batter. Watch the cooking time closely - 20 min should be enough.


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