Carrot Cake with Cream Cheese Frosting
Eggnog Cake with Rum Topping

Carrot Cake with Cream Cheese Frosting 

2 cups grated carrots 

¾ cup flour 

1 cup sugar 

2 large eggs 

20 oz can crushed pineapple in juice (drained) 

¼ cup flaked sweetened coconut (optional) 

¼ cup chopped walnuts 

2 teas. baking soda 

1 teas. salt 

2 teas. ground cinnamon 

1 ½ teas. vanilla extract 

2 Tbsp. canola oil 

Peel and grate the carrots.  Preheat oven to 350 degrees F. Spray an 8×3 inch  cake pan with cooking spray.  Combine the flour, sugar, coconut, baking soda, salt, and cinnamon in a large bowl.  Use a whisk to stir well.  In a smaller bowl combine the eggs, vanilla and canola oil and stir well.  Add the grated carrots and pineapple to the egg mixture and mix well.  Fold the wet ingredients into the flour mixture.  The batter will be stiff and dry but keep folding the ingredients and it will all come together.  Fold in the chopped nuts.  Spoon the batter into the prepared pan.  Place cake pan in preheated oven and bake for 40-50 minutes or until a toothpick inserted in the center of the cake comes out clean and the cake is pulling away from the sides of the pan.  Place cake on wire rack to cook.  When cake is completely cooled frost with cream cheese frosting. 

Cream Cheese Frosting 

8 oz. 1/3 less fat Cream Cheese 

¼ cup confectioner’s sugar (10 X sugar) 

1 teas. vanilla extract 

¼  cup chopped walnuts 

Beat the cream cheese, confectioner’s sugar and vanilla until smooth.  Spread the frosting over the top of the cake. Garnish the cake with the chopped walnuts. 

Recipe makes 16 servings  Estimated WW Smart points 7 per serving 

Eggnog Cake with Rum Topping 

1 16.5 oz. package yellow cake mix 

6 oz. fat-free Greek yogurt 

2 large egg whites 

1 cup water 

1 ½ teas. ground nutmeg 

Preheat oven to 350 degrees F.  Spray a 9×13 inch cake pan with cooking spray.  Combine the cake mix, yogurt, water, egg whites and nutmeg in a large bowl and beat until combined.  Pour the batter into the prepared cake pan and place the pan in the preheated oven.  Bake for 28-30 minutes or until a toothpick inserted in the center of the cake comes out clean.  Allow cake to cook before adding topping. 

Rum Topping 

10 oz. reduced fat whipped topping 

1 Tbsp. rum (or a few drops of rum extract) 

ground nutmeg for garnish 

In a small bowl whisk together the whipped topping and the rum or rum extract.  If topping is put over the top of the cake keep the cake with the topping in the refrigerator.  Topping may be kept in bowl in refrigerator and added to slices of cake just before serving.  Dust the topping on the cake with ground nutmeg. 

Recipe makes 15 servings  Estimated WW Smart points 9 per serving