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Frosted Carrot Cake Squares

Frosted Carrot Cake Squares

Prep: 10 minutes; Cook: 25 minutes.

Health SEPTEMBER 2007

  • Yield: Makes 12 squares (serving size: 1 square)

Ingredients

  • Cooking spray
  • 1 cup flour
  • 1/2 cup flaked sweetened coconut
  • 1 teaspoon cinnamon
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1/3 cup vanilla fat-free yogurt
  • 1/3 cup vegetable oil
  • 1 egg, lightly beaten
  • 1 cup shredded carrot
  • 1/2 cup chopped fresh or canned, drained pineapple
  • 1/3 cup chopped pecans
  • 4 ounces Neufchatel cheese, softened
  • 1 teaspoon lemon juice
  • 1/2 cup powdered sugar
  • 1/2 cup granulated sugar

Preparation

1. Preheat oven to 350º.

2. Coat an 8-inch baking pan with cooking spray. Set aside.

3. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk.

4. Beat together sugar, yogurt, oil, and egg in a large bowl. Stir in the carrot and pineapple. Mix with dry ingredients. Fold in pecans.

5. Spoon batter into pan. Bake 25 minutes, or until a toothpick inserted in the center comes out clean. Cool.

6. Beat cream cheese in a medium bowl. Add lemon juice. Beat in powdered sugar. Spread frosting over cake. Cut into 12 squares.

Nutritional Information

Amount per serving
  • Calories: 187
  • Fat: 9g
  • Saturated fat: 2g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 3g
  • Protein: 2g
  • Carbohydrate: 25g
  • Fiber: 1g
  • Cholesterol: 19mg
  • Iron: 1mg
  • Sodium: 161mg
  • Calcium: 33mg
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Frosted Carrot Cake Squares recipe

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