Friday, November 5, 2010

Special Spice Carrot Cake

2 cups of shredded carrots
1 cup body force protein powder
1 tb baking powder
1 tsp cinnamon
1 tsp ginger
1/3rd cup of olive oil
1/2 tsp. vanilla extract
1 cup water

2/3 cup low calorie cream cheese in a tub
2 cups of cool whip type topping or cool whip
1/2 pkt. of crystal light raspberry lemonade or flavor of choice

For cake mix all ingredients and bake in a 9 inch loaf for about 40 minutes or until done at about 325 degrees for a glass loaf pan and 350 degrees for a tin loaf pan.
Cool and then cut in half so that you have two square pieces.
Cut these square pieces into three layers each (totaling 6 small square layers).
(You might divide the frosting in half to make it easier~ to determine 1/3 of a cup per layer)
Take one layer and top with 1/6th of the frosting. Add second layer and 1/6th of the frosting. Finally top with another layer (three layers now) and put 1/6th of the frosting across the top leaving the sides free of frosting. Trim any uneven edges from the sides to make a neat square.
This is one 4 inch square layer cake.
Repeat to make two of the cakes.

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