Spicy Carrot Cake with Cream Cheese Frosting

SERVES 24

1 recipe Spicy Carrot Muffins
1/4 cup nonfat cottage cheese
6 oz Neufchatel cream cheese, at room temperature
8 Tbsps confectioners' sugar
1 tsp lemon juice
1 tsp vanilla extract

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

MAKES 18 MUFFINS

2 1/2 cups all-purpose flour
l 1/2 cups light brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/4 cup canola oil
1/2 cup unsweetened applesauce
1 egg
1/4 cup buttermilk
2 tsp vanilla extract
Two 2 1/2-ounce jars baby food strained carrots
1 Tbsp minced orange zest
4 oz unsweetened crushed pineapple, with juice
3/4 cup loosely packed shredded coconut
3 Tbsp confectioners' sugar (optional)

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)