Carrot Cake with Cream Cheese Frosting topped with Walnuts
Instructions
- Preheat oven 350 degrees
- Generously spray bundt pan with cooking oil and lightly dust with flour.
- Cake Batter
- 1 box of Yellow Cake Mix
- 3 eggs
- 1 cup of water
- 1/2 cup of applesauce
- 2 cups of grated or food processed carrots.
- Blend until combined and lump free.
- Frosting: In a separate bowl add
- 4 oz. of Room temperature Fat Free Cream Cheese
- 1 tbsp of Sweetened Condensed Milk
- 3 tbsp of powdered sugar mixed with 2 1/2 tbsp. of water
- With hand mixer, beat until smooth and creamy. Set aside
- 30 grams of chopped Walnuts, this is where you want to use your scale. You’ll get more pow for the points 🙂
- Bake 45-50 minutes or until inserted skewer comes out clean, this one is tricky although skewer was clean mine could have done with 5 more minutes, ovens vary so check at 45 mins.
- Let cool for 20 minutes before turning out onto chosen plate.
- When ready to frost, make sure your frosting is thin enough to drizzle if it isn’t, you can microwave it for 10 seconds at a time until it is, don’t cook your cream cheese.
- Frost or drizzle your cake any which way you want. Top with walnuts for a crunch that goes well with this moist cake and why not add some shredded carrots for a bit of color.
