WATCH LIVE

Weight Watchers Carrot Cake 

Carrot CakeThe typical POINTS® Value for Carrot Cake is: 10This recipe is only 4 POINTS® ValueServings: 24Preparation Time: 35 minCooking Time: 30 minLevel of Difficulty: ModerateBy omitting the nuts, using light cream cheese, and replacingvegetable oil with apple butter and canola oil, our remodeled cake isready for any dessert runway. Ingredients 2 cup(s) all-purpose flour 1 1/2 cup(s) sugar 2 tsp ground cinnamon 2 tsp baking soda 1 tsp table salt 1/2 cup(s) dried apricot halves 3 Tbsp hot water 2 large egg(s) 2 item(s) egg white(s) 4 large carrot(s), shredded (2 1/2 cups) 1/2 cup(s) apple butter 1/3 cup(s) canola oil 12 oz light cream cheese, Neufchâtel 7 1/2 oz store-bought marshmallow creme 1 tsp vanilla extractInstructions * Preheat the oven to 350ºF. Spray 2 (9-inch) round cake pans withnon-stick spray, line the bottoms with parchment or wax paper, andspray the paper with nonstick spray. * Combine the flour, sugar, cinnamon, baking soda, and salt in amedium bowl. * Put the apricots and hot water in a food processor and processuntil the apricots are finely chopped. * Put the eggs and egg whites in a large bowl: beat with a whiskto combine. Add the carrots, apple butter, oil, and apricots, stirringuntil blended. Add the flour mixture to the carrot mixture, stirringwith a rubber spatula just until blended. Spread the batter evenly nthe pans. Bake until the cakes are nicely browned and the center ofeach one bounces back when lightly pressed with a fingertip, 30-32minutes. Let cool in the pans on racks, 15 minutes. Remove the cakesfrom the pans, peel off the paper, and cool completely on the racks. * To make the frosting, with an electric mixer on medium-highspeed, beat the remaining ingredients until smooth. * To frost the cake, place 3 strips of wax paper on plate: don’tcover center of plate. Place 1 cake layer on top. Spread one half cupfrosting on center: spread out to edges. Top with remaining cakelayer. Spread extra frosting on sides, then on top. Pull out waxpaper.Notes * With one third fewer calories than sugar and no- fat marshmallowcream-a blend of corn syrup, sugar syrup, vanilla, and egg white-isour secret to slashing the per-serving POINTS values of cream cheesefrosting in half without sacrificing the fluffy texture and rich tastewe all love. Look for brands with no artificial preservatives,stabilizers, emulsifiers, or coloring. Original Ingredients 2 cups granulated sugar 1/3 cups vegetable oil 4 large eggs 1 cup nuts 8 oz cream cheese + 1/2 cup butter 1 (16 oz) box confectioners’ sugar