Fat Free Carrot Cake With Creamy Cheese Frosting
|Unbleached flour||3 Cup (48 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Baking soda||2 1⁄2 Teaspoon|
|Ground cinnamon||2 Teaspoon|
|Orange juice||1 1⁄3 Cup (21.33 tbs)|
|Fat free egg substitute||3⁄4 Cup (12 tbs)|
|Vanilla extract||2 Teaspoon|
|Grated carrots||4 Cup (64 tbs) (From 8 Medium Sized Ones)|
|Golden raisins/Chopped walnuts||1⁄2 Cup (8 tbs)|
|Reduced fat cream cheese/Non fat cream cheese||1 Cup (16 tbs)|
|Non fat ricotta cheese||1 1⁄2 Cup (24 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Vanilla extract||1 1⁄2 Teaspoon|
|Instant vanilla pudding mix||2 Tablespoon|
1. In a large bowl, combine the flour, sugar, baking soda, and cinnamon, and stir to mix well. Stir in the orange juice, egg substitute, and vanilla extract. Fold in the carrots and the raisins or walnuts if desired.
2. Coat a 9-x-l3-inch pan with nonstick cooking spray. Spread the batter evenly in the pan, and bake at 300°F for 50 to 55 minutes, or just until a wooden toothpick inserted in the center of the cake comes out clean. Cool to room temperature.
3. To make the frosting, place all of the frosting ingredients except the pudding mix in the bowl of a food processor, and process until smooth. Add the pudding mix, and process just until the frosting is well mixed.
4. Spread the frosting over the cooled cake.