Imported from Instagram

Low-Calorie Carrot Cake with Cream Cheese Frosting

Name: Low-Calorie Carrot Cake with Cream Cheese Frosting
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 9 servings
Cuisine: American
Ingredients: 300 g Low-fat cottage cheese; 2 Large eggs; 150 g Egg whites; 200 g Carrot (Finely grated); 100 g Oat flour (Can be made by grinding rolled oats); 2 tsp Baking powder; 2 tsp Vanilla extract (For the cake); 2.5 tsp Ground cinnamon (The source specifies between 2.5 and 3 tsp); 0.5 tsp Ground ginger; 0.25 tsp Ground nutmeg; 0.25 tsp Salt (For the cake); Sweetener (To taste; liquid or powdered. Do not skimp. For the cake); 150 g Light cream cheese (The transcription recommends bringing it to room temperature); 200 g 0% Greek yogurt; 1 tsp Vanilla extract (For the frosting); Sweetener (To taste; liquid or powdered. For the frosting); Salt (A pinch, for the frosting); Cooking spray (For lightly greasing the pan)

Recipe by Madelaine Rascan - Studio Era @madelainerascan · Instagram

Imported by Dario on SeeMeCook

Dense, moist carrot cake with spices and a creamy frosting made with cream cheese and Greek yogurt. It is cut into nine large squares and provides, according to the source, 160 calories per square.

9 servings50 minAmerican

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Ingredients

300 g Low-fat cottage cheese
2 Large eggs
150 g Egg whites
200 g Carrot (Finely grated)
100 g Oat flour (Can be made by grinding rolled oats)
2 tsp Baking powder
2 tsp Vanilla extract (For the cake)
2.5 tsp Ground cinnamon (The source specifies between 2.5 and 3 tsp)
0.5 tsp Ground ginger
0.25 tsp Ground nutmeg
0.25 tsp Salt (For the cake)
Sweetener (To taste; liquid or powdered. Do not skimp. For the cake)
150 g Light cream cheese (The transcription recommends bringing it to room temperature)
200 g 0% Greek yogurt
1 tsp Vanilla extract (For the frosting)
Sweetener (To taste; liquid or powdered. For the frosting)
Salt (A pinch, for the frosting)
Cooking spray (For lightly greasing the pan)

Steps

1
Preheat the oven to 175 °C. Lightly grease a 9 × 9-inch square pan with cooking spray.
2
Place the cottage cheese, eggs, egg whites, oat flour, baking powder, vanilla extract, cinnamon, ginger, nutmeg, salt, and sweetener in a blender. Blend until smooth. Do not skimp on the sweetener: the source emphasizes that sufficient sweetness is needed.
3
Transfer the mixture to a bowl if necessary. Add the grated carrot and fold it in by hand; do not blend it.
4
Spread the batter evenly in the prepared pan.
5
Bake for 28 to 35 minutes, starting to check at 25 minutes. The center should be set, and a toothpick should come out with moist crumbs.
6
Allow the cake to cool completely before frosting it.
7
Place the cream cheese, Greek yogurt, vanilla extract, sweetener, and a pinch of salt in a bowl. Mix until the frosting is smooth; adjust the sweetness to taste.
8
Spread the frosting over the cooled cake. Cut it into 9 large squares and serve.

Notes

Refrigerate for up to 4 days. The source states 160 kcal, 13 g of protein, 15 g of carbohydrates, and 5 g of fat per square. The transcription suggests adding the baking powder after blending if using a sealed blender without an air vent, to prevent the mixture from shooting out.