Light Chocolate Carrot Cake With Chocolate Cream Cheese Icing

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 12
• 1 1/2 cups all-purpose flour, sifted
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground cloves
• 1/4 cup walnuts, chopped and toasted
• 1/4 cup shredded coconut
• 1/2 cup raisins
• 3/4 cup egg substitute (like egg beaters)
• 3/4 cup brown sugar or 3/4 cup splenda brown sugar blend
• 3/4 cup sugar or 3/4 cup splenda sugar blend for baking
• 2 (1 1/2 ounce) boxes fat-free sugar-free instant chocolate pudding mix (jello 1.4 oz boxes)
• 1 cup fat free sour cream
• 3 cups carrots, grated
• 4 ounces fat free cream cheese
• 4 ounces neufchatel cheese
• 2 tablespoons unsweetened cocoa powder
• 2 cups powdered sugar

Recipe

• 1 cake: in a bowl, combine flours, cocoa, baking powder, baking soda and spices; stir in walnuts, raisins and coconut.
• 2 in a large bowl, beat together the egg substitute and sugars; add pudding mix and sour cream; stir in carrots.
• 3 add flour mixture all at once, mixing just until evenly combined.
• 4 spray a 13 x 9-inch cake pan with non-fat cooking spray, and line with parchment paper or waxed paper; then spray the paper with non-fat cooking spray.
• 5 pour the batter into the pan and bake in a 325 degree f oven for 35 to 40 minutes or until the top springs back when lightly touched and cake begins to pull away from the sides of the pan.
• 6 let cool.
• 7 to make icing: meanwhile, in a bowl, beat cream cheese and neufchatel cheese until light; gradually beat in the cocoa powder and sugar.
• 8 cover and chill in the refrigerator for 30 to 60 minutes or until spreadable.
• 9 spread over the cooled cake.