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Cranberry Carrot Cake |
Cake:1 package (17.5 oz.) Fat Free Cranberry Orange Muffin Mix (1 pouch muffin mix and 1 can cranberries) 1 cup water 1⁄2 cup grated carrots 1⁄2 cup chopped nuts 1 teaspoon ground cinnamon 1⁄4 teaspoon ground allspice 1 can (8 oz.) crushed pineapple, drained
Icing:1⁄2 cup (4 oz.) lite cream cheese or Neufchâtel 2 1⁄2 cups powdered sugar 1 teaspoon orange zest Preheat oven to 350°F.
Directions:For Cake: In medium bowl, blend together muffin mix and water. Add car- rots, nuts, cinnamon and all-spice. Stir until moistened. Drain cranberries and pineapple. Fold into batter. Spoon batter into two lightly greased 8-inch round cake pans. Bake 28-30 minutes or until golden brown and toothpick inserted into center comes out clean. Let cool 10-15 minutes and remove from pans to wire rack. Cool completely and frost with cream cheese icing.
For Icing: Place cream cheese, sugar and orange zest in medium bowl. Using an electric mixer, mix on medium speed for 1 minute or until smooth. To frost, place one cake layer on plate. Spread with half of icing, leaving sides un-frosted. Place remaining layer on top of frosted layer. Spread icing over top, leaving sides un-frosted.
Nutrients per serving (1⁄12 of two-layer frosted cake): Calories 310, Total Fat 6g, Sat. Fat 2g, Cholesterol 5mg, Sodium 380mg, Total Carb. 60g, Dietary Fiber 3g, Protein 4g.
Makes 12 servings |
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