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Ingredientes
- 1 1/2 c. all purpose flour
- 1/2 teaspoon powdered ginger
- 1/2 teaspoon grnd cloves
- 3/4 teaspoon baking soda
- 1 egg at room temperature
- 4 T extra virgin olive oil
- 1 c. dark brown sugar, packed firmly
- 1/2 c. low - fat lowfat sour cream
- 1 c. grated carrots
- 1/2 c. minced walnuts
- 8 ounce pkg. softened low - fat cream cheese
- 1 T confectioners sugar
- 1/4 c. low - fat plain yogurt
- 1 teaspoon vanilla extract
Direcciones
- Preheat oven to 350 degrees. Grease 2 round 8 inch pans and dust with flour. In a medium bowl sift together the flour, ginger, cloves and baking soda. Mix well and set aside. In a large bowl whisk the egg and extra virgin olive oil till well blended. Add in the brown sugar and beat till smooth. stir in the lowfat sour cream. With a spatula mix in flour mix only till flour is incorporated. With a couple stokes blend in grated carrots and walnuts. Spoon batter quickly into pans and smooth out to edges. Bake for 40 min or possibly till sides of the layers start to pull away from pans.
- In a small bowl put together cream cheese, sugar, yogurt and vanilla. Using an electric mixer, beat till smooth and creamy. Place one layer of cake on a serving dish and spread abut 1/4 of the frosting on top. Put second cake layer in place and spread remaining frosting on top and along sides. Yields about 1 1/4 cups. Keep refrigerated and cake will keep for up to 1 week.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 6 servings | |
| Calories 331 | |
| Calories from Fat 60 | 18% |
| Total Fat 6.98g | 9% |
| Saturated Fat 0.98g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 190mg | 8% |
| Potassium 169mg | 5% |
| Total Carbs 63.04g | 17% |
| Dietary Fiber 1.7g | 6% |
| Sugars 37.4g | 25% |
| Protein 5.04g | 8% |
