I made an amazing carrot cake for Easter....unfortunately I didn't get a picture. I got a picture of every other item on our dinner table but, not the cake! But anyway...back to the cake. It was a perfect carrot cake. And it was made even better by being fat free and low sugar.
I have had people tell me before that people need fat in their diets, the fat free products are chemical bombs. While I do agree with both statements I also believe that in general people get enough fat in the daily foods that they don't need any added fat in their desserts.
Isn't a healthy dessert better than no dessert at all? I think so. If I didn't eat fat free desserts, I'd never eat desserts. I didn't get the name The Fat Free Queen, for nothin'! I can turn
Before Easter I had never actually made a carrot cake before. I might have made it once from a box mix but, other than that I had never made it. I'm really surprised it turned out so well. I had to replace 1 cup of oil. Yup! A regular carrot cake is made with a whole cup of oil. I honestly can't understand why. You'll never miss it. By omitting the oil I saved over 1,900 calories and 200 grams of fat from the cake. I have posted the nutritionals under the recipe.
The one part of the cake that didn't work as planned is the cream cheese frosting. It came out more of a glaze. It still tasted amazing though. I dipped my cake in it and ate it that way.
Fat Free Carrot Cake
Adapted From: Sprinkle Some Sugar
Calories -- 430
Fat -- 0.7 g
Sodium -- 366 mg
Potassium -- 406 mg
Carbs -- 100 g
Fiber -- 3.6 g
Sugar -- 58.2 g
Protein -- 7.9 g
Fat Free Cream Cheese Frosting Glaze
2 8 oz containers fat free cream cheese
1 cup fat free Greek yogurt
Small bag of powdered sugar
- Place cream cheese and yogurt in a stand mixer
- Add powdered sugar 1/2 cup at a time until desired sweetness
- Place in fridge until chilled and thickened
Have you ever tried to alter a recipe? Did it work? Did it fail? Let me know below!