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Fat Free Cranberry Orange Muffin Mix
Cranberry Carrot Cake
Cake:
1, 17.5 oz package Krusteaz Fat Free Cranberry Orange
Muffin Mix (1 pouch muffin mix and 1 can cranberries)
1 cup water
1/2 cup grated carrots
1/2 cup chopped nuts
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1, 8 oz can crushed pineapple, drained
Icing:
1/2 cup (4 oz) lite cream cheese or Neufchâtel
2 1/2 cups powdered sugar
1 teaspoon finely grated orange zest
Preheat oven to 350°F. For Cake: In medium bowl, blend together muffin mix and water. Add carrots, nuts, cinnamon and allspice. Stir until moistened. Drain cranberries and pineapple. Fold fruit into batter. Spoon batter into two, lightly greased 8-inch round cake pans. Bake 28-30 minutes or until golden brown and toothpick inserted into center comes out clean. Let cool 10-15 minutes and remove from pans to wire rack. Cool completely and frost with cream cheese icing. For Icing: Place cream cheese, sugar and orange zest in medium bowl. Using an electric mixer, mix on medium speed for 1 minute or until smooth. To frost, place one cake layer on plate. Spread with half of icing, leaving sides unfrosted. Place remaining layer on top of frosted layer. Spread icing over top, leaving sides unfrosted.
Makes 12 servings.
Nutrients per serving (1/12 of two-layer frosted cake): Calories 310, Total Fat 6g, Sat. Fat 2g, Cholesterol 5mg, Sodium 380mg, Total Carb. 60g, Dietary Fiber 3g, Protein 4g
Variation:
Apple Cinnamon Carrot Cake: Prepare cranberry carrot cake as directed, substituting Krusteaz Fat Free Apple Cinnamon Muffin Mix for Krusteaz Fat Free Cranberry Orange Muffin Mix. (Do not drain apple pouch.)