This low-calorie dessert contains much less fat than a traditional carrot cake, but it’s just as tasty fragrant and moist. Stunning juiciness gives it increased the amount of yogurt and grated carrots, while several the proportion of vegetable oil decreases. Whole grain flour will fill diet cake with an extra serving of fiber and will give light nutty flavor, harmoniously combined with spices. Cover the finished cake with a light cream cheese cream. She also it turns out low-calorie because it does not contain butter or fat cream – only low-cream cream cheese fat, powdered sugar and a little vanilla. one serving: (total 16 cakes) Calories 282, total fat 11 g., saturated fats, proteins 5 g, carbohydrates 42 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 2 hours. 30 min. Complexity: easy Quantity: 16 cakes The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Cake
- 2 tbsp. whole grain confectionery flour
- 1 and 3/4 tsp soda
- 0.5 tsp salt
- 1.5 tsp seasonings for pumpkin pie
- 3 large eggs of category CO
- 1 tbsp. granulated sugar
- 0.5 tbsp. brown sugar
- 1/3 Art. vegetable oil
- 3/4 Art. yogurt or kefir
- 1 tsp vanilla extract
- 3 tbsp. coarsely grated carrots (approximately 0.5 kg.)
Light cream cheese cream
- 340 gr low fat butter cream cheese
- 1 tbsp. powdered sugar
- 1.5 tsp vanilla extract
Recipes with similar ingredients: confectionery flour, seasoning for pumpkin pie, brown sugar, vanilla extract, yogurt, eggs, cream cheese, carrots
Recipe preparation:
- Preheat the oven to 175 ° C. Sprinkle a culinary spray mold size 22×32 cm .; cover it with a sheet of parchment paper so that so that it hangs 2.5 cm from two sides, and sprinkle with a spray paper.
- In a medium-sized bowl, whisk the flour, soda, salt and seasoning for pumpkin pie. Whisk in another bowl. eggs and sugar until pale; then intervene vegetable oil, followed by yogurt and vanilla. Mix in liquid mix in flour, knead the dough and stir in the grated carrots. Lay out dough into prepared mold and smooth the surface.
- Bake until a toothpick inserted in the center of the cake comes out with a few wet crumbs, 35-40 minutes. Completely cool the cake on the wire rack. Pull the parchment and shift it out forms on the grill. If desired, coat the cooled cake with a light cream from cream cheese. Cut into 16 pieces measuring 5×7 cm. And serve.
- Light cream cheese cream: in a medium-sized bowl whip cream cheese with sugar and vanilla. Apply cream on top and sides of the cake.
