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Linda's Slimmed down carrot cake

Check out the Linda's Slimmed down carrot cake calories and how many carbs in Linda's Slimmed down carrot cake. Learn all the nutrition facts about what you eat at GymAmerica.
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filed under Desserts

Linda's Slimmed down carrot cake
Serving size: 1 slice
Recipe category: Desserts
Prep time: 
Cook time: 
Difficulty: Normal
Calories: 467 (23% DV)
Fat: 21g (32% DV)
Carbohydrates: 66g (22% DV)
Protein: 7g (13% DV)
Description: from Tresa Yearwood's slimmed down carrot cake receipe
Ingredients:  Makes 12 servings (12 slices)
1  mg
1-1/2  cups
1/4  cup
2  cups
2  teaspoons
2  teaspoons
1/2  teaspoon
1  cup
1  cup
1-1/3  cups
1/2  cup
9  ounces
2  cups
3  teaspoons

Tip: Click on the ingredient links to learn the nutritional information for all the Linda's Slimmed down carrot cake ingredients. The serving size for any ingredient in Linda's Slimmed down carrot cake may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.
For the carrot cake: Preheat the oven to 350 degrees F. Grease the bottom of a 13-by-9-by-2-inch baking pan with cooking spray, line with parchment paper and grease the paper with cooking spray.
With an electric mixer, cream the granulated sugar, oil, vanilla (2 teasp from frosting) and eggs together in a large bowl.
Sift together the flour, baking soda, cinnamon and salt in a separate bowl.
Add the dry ingredients to the sugar mixture and mix well.
Add the carrot puree, coconut, walnuts ( 2/3 cups) and pineapple and beat until smooth.
Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
Cool the cake for about 5 minutes. Spray a wire rack with cooking spray. Run a knife around the edges of the pan and turn the cake out onto the wire rack. Cool completely before frosting.

For the frosting: Using an electric mixer, beat the Neufchatel in a medium bowl until smooth. Slowly add the confectioners' sugar and continue beating until fully combined. Mix in the remaining 1 teaspoon vanilla.
Frost the cake and garnish with the reserved 2/3 cup chopped walnuts. Refrigerate until ready to serve.
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