Here in the frozen tundra, we bake. It gives us something to do during the long cold winter, and the oven adds heat to the house. Unfortunately, baking also adds unneccessary fuel in the form of calories to our persons. I made a carrot cake today, that helped to heat up the house, while keeping calories lower. I had all of these ingredients on hand. I made a 9×13 cake, but this would make 24 cupcakes if you prefer. The resulting cake is very moist, a little crumbly, not overly sweet. Lee likes it a lot.
GLAZED CARROT CAKE
1 package spice cake mix (about 18 oz)
1 can low fat condensed tomato soup
1/2 cup water
1 cup shredded carrots
1/2 cup raisins
1 cup powdered sugar
3 tablespoons apple juice
Preheat oven to 350. Spray 9×13 pan or prepare cupcake pans
Mix the cake mix, soup, water, eggs, carrots and raisins. Pour batter into prepared cake pan or spoon into cupcake pans.
Bake cake for about 30 minutes, checking for doneness. Cupcakes will bake about 20 minutes.
Mix powdered sugar and juice together. Frost the cake or cupcakes while still warm.
Makes 24 servings. 124 calories, 2g fat, 24 g carbohydrates, 18mg sodium.
Notes: If you don’t have a spice cake mix, substitute yellow and add your own spices. Grated zucchini would work here too. Sub craisins or even dried cherries for the raisins. Add nuts if you wish.