Weight Watchers Carrot Cake 5 Points Recipes

WW MOIST HEALTHY LOW FAT CARROT CAKE WITH PINEAPPLE & CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350F degrees.
• Spray an 8-inch springform pan with nonstick spray and set it aside.
• In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt until well blended. Set aside.
• In a large bowl beat the eggs with an electric mixer on high speed until thickened, about 2 minutes. Gradually add the sugar, beating until light and fluffy, about 3 minutes.
• Reduce the speed to low. Beat in the apple butter and oil just until blended.
• Add the flour mixture and beat just until blended.
• Stir in the pineapple, carrots, raisins and walnuts until well combined.
• Scrape the batter into the prepared pan.
• Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes.
• Remove from the oven and place on a rack to cool for 10 minutes. Release the springform pan and place the cake on a rack to completely cool.
• To make the frosting, in a medium bowl, with an electric mixer on high speed beat together the cream cheese, confectioner sugar, yogurt and vanilla until smooth, about 1 minute. Place in the fridge until ready to frost the cake.
• Place the cake on a serving plate. With a narrow metal spatula, coat the top of the cake evening with the frosting. Sprinkle the walnuts on top of the cake, if desired.
• Cut into 16 even wedges.

WEIGHT WATCHERS 0 PT CARROT CAKE

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).