I love to bake and I love to eat. And I hate to exercise. The result – some unwanted pounds that keep adding up. So Aunt Lil joined Weight Watchers. This isn’t my first time, so I know the ropes. Portion control is key, as well as tracking what you eat! But, no matter what, I didn’t want to give up baking and cooking good meals. But thankfully, there are many great recipes out there for people watching their weight.
So with that in mind you’ll be reading about experiments with food that’s good for you, but still very tasty.
Right off the bat I scored big! I needed a dessert to take to a cook-out yesterday along with a heck of a lot of will power and strategies to not go crazy. I won’t bore you with what else I ate (or didn’t), but I do want to write about this super moist and tasty Carrot Cake found on the Weight Watchers website.
Carrot Cake with a Lemon Glaze (7 points for a small slice)
- 1 c. flour
- 1 c. whole wheat flour
- 1 1/4 tsp. baking powder
- 1 tsp. salt
- 1 tsp. cinnamon
- 1/2 c. packed brown sugar
- 1/4 c. sugar
- 2 large eggs, beaten
- 1/4 c. unsalted butter, melted
- 1/2 c. unsweetened applesauce
- 2 c. shredded carrots, finely grated (about 1/2 lb carrots)
- 2 tsp. ginger root, fresh, grated (I substituted 1 tsp. dried ginger)
- 4 fl. oz carrot juice
- 1/2 c. powdered sugar
- 1/2 tsp. vanilla extract
- 2 tsp. fresh lemon juice
- 2 2/3 tbs. low fat cream cheese at room temperature
Preheat oven to 350 degrees
Generously coat a bundt pan with cooking spray
Grate the carrots
In a medium bowl, whisk together both types flour along with baking powder, baking soda, salt and cinnamon, set aside
Using an electric mixer in a large bowl, beat both sugars with eggs and melted butter until light and fluffy
Add applesauce and beat again just a bit
Fold in carrots and ginger
Working in small batches, add flour mixture, alternating with carrot juice until batter is blended
Beat on high for 30 seconds more
Pour batter into prepared pan and smooth top
Bake until a tester inserted in cake comes out clean, about 50-60 minutes
Cool cake in pan for 15 minutes
Turn cake out onto a wire rack and cool completely
While cake is cooling, combine icing ingredients in a medium bowl (I waited a bit here to make sure cake was really cool)
Blend powdered sugar with vanilla extract, lemon juice, and cream cheese until smooth with no lumps
Once cake is cool, drizzle this glaze on top of cake so it runs down edges
The resulting cake was very moist and had a wonderful rich flavor. I find many carrot cakes to be way too sweet, especially with the gloppy cream cheese icing people heap on it. The carrot cake recipe I just linked to – a very traditional recipe – is 785 calories and used 2 boxes of cream cheese! I found that the cake I made has the perfect amount of sweetness with a strong carrot flavor enhanced by the cinnamon and ginger. And was far better for me.
Everyone loved it at the party. If you are dieting, Weight Watchers says this should be served in 16 small slices. If you’re not worrying about this, have as big as you’d like and enjoy!