May 11, 2013

Carrot Cake for Mother’s Day!

It doesn't matter how you’re celebrating it. This delicious and healthy Carrot Cake will be great either at brunch, lunch or dinner. Here’s how:

-Brunch: who doesn't love a little piece of cake with their coffee? It’s a great side dish in a brunch with your family.
-Lunch or Dinner: there’s always room for dessert, especially when it’s this good!

It takes less than 45 minutes to make, so it is not only a healthy way to have something sweet but also to have something ready for mother’s day in a short period of time!


For the cake:
1 ½ cup all-purpose flour
½ cup whole wheat flour
1 cup sugar
2 teaspoons of baking powder
¼ teaspoon salt
2 cups of shredded carrots
1 ½ cup of chopped walnuts
2 eggs lightly beaten
½ cup cooking oil
½ cup fat-free milk

For the topping:
1 cup light whipped topping
8-ounce reduced fat cream cheese
½ cup low-fat vanilla yogurt


-Preheat the oven to 350◦F
-Line a baking pan with foil and coat with cooking spray
-In a medium bowl combine: all-purpose flour, whole wheat flour, sugar, baking powder and salt. Then add carrot, nuts, eggs, oil and milk. Stir until thoroughly combined
-Spread mixture in the baking pan and bake for 30 to 35 minutes
-Let it cool

For the topping:
-Combine all ingredients of the topping in a medium bowl until smooth. You can help yourself with an electric mixer if you want.
-Add the topping to the cake and enjoy!

 (Modified recipe from Meredith Corporation, Better Homes and Gardens, Eat Well, Lose Weight)