Carrot cake is a classic dessert that is loved by many. It's a great way to incorporate some vegetables into your diet while also indulging in something sweet. In this recipe, we'll be using a pre-made carrot cake mix to make things a little easier, but feel free to make your own from scratch if you prefer.
DIRECTIONS:
Preheat your oven to 350°F.
In a mixing bowl, combine 3 cups of carrot cake mix, 3 cups of egg whites, and one and a half cups of plain nonfat Greek yogurt. Mix until well combined.
Spray an 11 x 17 inch pan with non-stick cooking spray. Pour the batter into the pan and spread it out evenly.
Bake the cake for 45 minutes or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the cream cheese frosting (see recipe below).
Once the cake is done baking, let it cool completely before frosting it. Spread the cream cheese frosting evenly over the top of the cake.
Sprinkle some chopped walnuts on top of the frosting for added crunch and flavor.
Cut the cake into 12 pieces and wrap each piece in parchment paper. Store the wrapped pieces in a Ziploc bag and freeze them for later enjoyment.
INGREDIENTS:
3 cups of carrot cake mix
3 cups of egg whites
1 and a half cups of plain nonfat Greek yogurt
Cream cheese frosting (see recipe below)
Chopped walnuts for topping
CREAM CHEESE FROSTING INGREDIENTS:
8 oz cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 tsp vanilla extract
CREAM CHEESE FROSTING DIRECTIONS:
In a mixing bowl, beat the cream cheese and butter together until smooth.
Gradually add the powdered sugar and beat until the frosting is smooth and creamy.
Stir in the vanilla extract.
Use immediately or store in the refrigerator until ready to use. If the frosting becomes too stiff, you can microwave it for a few seconds to soften it up.