Multi-grain carrot cake with cream cheese frosting
Whole-grain wheat flour
1 large egg(s)
Fresh lemon juice
3 cup(s), grated
Low fat cream cheese
3 oz, softened
Powdered sugar (confectioner's)
- Heat oven to 350F. Lightly coat the bottom of an 8-inch round cake pan with nonstick cooking spray. Line with wax paper and lightly coat paper with spray.
- In a small bowl, combine flours, baking soda, cinnamon and salt. In a large bowl with an electric mixer, beat eggs, honey, oil and lemon juice until blended. Stir flour mixture and carrots into egg mixture just until well blended.
- Spread batter into a prepared pan and bake until toothpick inserted in center comes out clean, 30 to 35 minutes. Cool in pan 10 minutes. Turn out of pan and cool completely.
- Meanwhile, for frosting, beat together cream cheese, powdered sugar and vanilla in a small bowl. Spread a thin layer over cooled cake, slice into 10 pieces, and serve.
- Serving size: 1 slice