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Spicy Carrot Cake with Cream Cheese Frosting


Preheat the oven to 350°F. Lightly spray a 9 X 13 X 2-inch baking pan with vegetable oil spray.

Spread the muffin batter in the pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in its pan set on a wire rack for at least 1 hour, until completely cool before frosting.

In a blender, process the cottage cheese until smooth.

In a bowl, beat the cream cheese with a fork or wire whisk until light and fluffy. Using a rubber spatula, fold in the cottage cheese, sugar, lemon juice and vanilla. Frost the cake and serve.

cal. 160.3     carb. 25.4G     prot. 3g     CHOL 14.4MG     FAT 5.6G/26%     sod. 246MC

Spicy Carrot Muffins


Preheat the oven to 400°F. Lightly spray 18 standard-sized muffin tins with vegetable oil spray.
In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger and cloves. Add the oil, apple­sauce, egg, buttermilk, vanilla, strained carrots, orange zest and crushed pineapple with juice. Mix well.
Stir in the coconut.
Fill the muffin cups two-thirds full.
Bake for 5 minutes, reduce the temperature to 350° F. and bake for about 20 minutes longer, or until a toothpick inserted in the center of a muffin comes out clean.
Turn the muffins out onto a wire rack. Serve warm or cooled and sprinkle lightly with confectioners' sugar, if desired. Store in an airtight container.
cal. 172     carb. 30G     prot. 2.5G     chol. 12MG     fat 5G/26%     sod. 268MC (analyzed per muffin)