Weight Watchers 0 Pt Carrot Cake Recipes

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WEIGHT WATCHERS 0 PT CARROT CAKE



Weight Watchers 0 Pt Carrot Cake image

I want my cake and I want to eat it too. AND I can. The idea came from the Hungry Girl website. I could not find her exact recipe so this is what I came up with. Now the cake does not rise up like normal cakes do. But, the flavor and moistness is awesome. It has the texture of a bread pudding, I did make a light sour cream glaze with pecans for the top and that added 2 points if you use the whole amount I usually only use half so I figure one point. Will list that recipe also.

Provided by Huskergirl

Categories     Dessert

Time 25m

Yield 12 pieces, 12 serving(s)

Number Of Ingredients 3

1 (18 ounce) box carrot cake mix, BC Supermoist with pudding
1 (15 ounce) can pumpkin puree
1/2 cup water

Steps:

  • Preheat oven to 325°F.
  • Mix all ingredients.
  • Spray 9x13-inch cake pan to grease.
  • Fill cake pan. Smooth top as best as possible.
  • Bake for 15 to 20 minutes. (I checked mine at 10 and then again at 15. It was almost done then. So left for another 5 total 20 minutes).

WEIGHT WATCHERS CARROT CAKE - 5 POINTS



Weight Watchers Carrot Cake - 5 Points image

Weight Watchers has re-created the perennially popular carrot cake - right down to the delicious cream cheese frosting. 1/12 of the cake is 5 POINTS. From the Weight Watchers cookbook.

Provided by xpnsve

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 16

3/4 cup all-purpose flour
1/2 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/2 cup thawed frozen apple juice concentrate
1 large egg
1/4 cup nonfat milk
2 tablespoons vegetable oil
2 teaspoons vegetable oil
2 tablespoons packed dark brown sugar
1 cup shredded carrot
1/2 cup golden raisin
1/2 cup light cream cheese
1 tablespoon honey

Steps:

  • Prheat the over to 375 degrees; spray a 9-inch bundt pan with nonstick spray.
  • In a medium bowl, combine the flour, cornmeal, baking powder, cinnamon, salt and ginger.
  • In a medium bowl, with an electric mixer on medium speed, beat the apple juice concentrate, egg, milk, oil, and brown sugar; stir in the carrots and raisins.
  • Gradually add the flour mixture, stirring until just combined.
  • Scrape the batter into the pan.
  • Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool completely in the pan on a rack.
  • Meanwhile, to prepare the frosting, in a food processor or blender, combine the cream cheese and honey; blend until smooth.
  • Invert the cake onto a serving platter; spread the frosting over the top and sides.

Nutrition Facts : Calories 162.1, Fat 6, SaturatedFat 2, Cholesterol 24.9, Sodium 152.9, Carbohydrate 24.8, Fiber 1.1, Sugar 12.5, Protein 3.2

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