FROSTED CARROT CAKE
MAKES 8 SERVINGS.
1/2 cup brown sugar or Splenda
4 eggs, beaten
1/2 tsp baking soda
2 tsp baking powder
1 1/2 cups flour
1/2 cup oil
1/2 cup sugar or Splenda
3 cups shredded carrots
1 tsp pumpkin pie spice
2/3 cup flaxseed meal
Heat oven to 350 degrees. Grease and flour two 8" round cake pans. Set aside. In a bowl, stir together flour, flaxseed meal, baking powder, pie spice, baking soda and 1/4 tsp salt, set aside. In another bowl, combine carrots, eggs, sugars and oil. Add egg mixture to flour mixture. Stir until combined. Divide batter between pans. Bake 30 min. or until done. Cool cakes in pans 10 min. Invert cakes onto racks. Cool. Place one cake layer on a platter. Top with half of the frosting. Place second cake layer on top of frosting, spread with remaining frosting. Garnish with additional shredded carrot, then SERVE...CREAM CHEESE FROSTING---In bowl, beat 2 oz reduced fat cream cheese until smooth. Beat in 1/2 tsp vanilla, add 1/4 cup powdered sugar, beat until smooth. Fold 1/2 cup light whipped topping into cream cheese mixture. Fold in remaining 1 cup whipped topping.
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