Small Batch Frosted Carrot Cake
The entire cake is 9 Points!
Super moist with the proper amount of frosting for a carrot cake!!!
4 Servings - 2P per piece (SF Cake Mix) with or without frosting
4 Servings - 4P per piece (Regular Cake Mix) frosted
3P per piece without frosting
Preheat oven 350 degrees
Grease a 6” round cake pan
½ Cup of Sugar Free Yellow Cake Mix, I use Pillsbury
1 egg
¼ cup of unsweetened applesauce
2/3 cup unpacked of shredded carrots, use large holes on grater
½ tsp of ground cinnamon
½ tsp of all spice
In a medium bowl mix above ingredients, folding carrots in last. Pour into prepared pan and bake 20 minutes. Remove from oven let cool 10-15 minutes, release from pan and let come to room temperature.
Frosting: Mix in a small bowl
½ cup +1 tbsp of Fat Free Greek Yogurt
2 Tbsp of Sugar Free Cool Whip
10 grams or about 5 tsp of Sugar Free Reduced Calorie Cheesecake Pudding Mix, I use Jell-O.
Once cake is cool to touch, frost. Top with 2 grams or less of chopped walnuts and a few shredded carrots for color. Keep refrigerated
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