Carrot Cake for Diet

ارسلان مرتضویCuisinier

Ingrédients

• 2 cups grated carrots
  2 cup
• 1/4 cup coconut flakes
  0.3 cup
• 2 cups all-purpose flour
  2 cup
• 1 cup mashed pineapple
  1 cup
• 3 large eggs
  3 pieces
• 1 1/2 cups sugar
  1.5 cup
• 3/4 cup non-fat yogurt
  0.8 cup
• 1/2 cup canola oil
  0.5 cup
• 1/2 cup chopped and toasted walnuts
  0.5 cup
• 1 teaspoon vanilla extract
  1 teaspoon
• 2 teaspoons baking soda
  2 teaspoon
• 2 teaspoons ground cinnamon
  2 teaspoon
• 1/2 teaspoon salt
  0.5 teaspoon
• Spray oil for non-stick
  0
• 1 1/2 cups non-fat cream cheese, softened
  1.5 cup
• 1/2 cup powdered sugar
  0.5 cup
• 1 1/2 teaspoons vanilla extract
  1.5 teaspoon

Mesures

1. 1

   To prepare the cake, preheat the oven to 170 degrees Celsius and spray a 23*33 cm baking sheet with oil spray.

   Matériel requis:

   Four

   Plaque de cuisson

   🍳

   Spray oil for non-stick

   5 minutes
2. 2

   Drain the pineapple well and keep the drained pineapple along with a quarter cup of the juice.

   5 minutes
3. 3

   In a medium bowl, mix the flour, baking soda, cinnamon, and salt.

   Matériel requis:

   Bol de mélange

   5 minutes
4. 4

   In another bowl, mix the pineapple juice with the eggs, sugar, yogurt, oil, and vanilla using a hand mixer.

   Matériel requis:

   Bol de mélange

   🍳

   Mixer

   5 minutes
5. 5

   Then add the drained pineapple, carrots, and coconut flakes to the egg mixture.

   5 minutes
6. 6

   Add the flour mixture and mix all the ingredients well, then add the walnuts and mix again. Pour the cake mixture into the baking sheet.

   5 minutes
7. 7

   Place the pan in the oven until a toothpick comes out clean from the center, about 40 to 45 minutes, and let it cool completely.

   Matériel requis:

   Four

   45 minutes
8. 8

   To prepare the cake frosting: Whip the cream cheese with sugar and vanilla using the electric mixer until smooth and spread the mixture on the cooled cake.

   Matériel requis:

   Batteur électrique

   5 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques