CARROT WALNUT CAKE

1 1/2 Cups Flour 2 Teaspoons Baking Powder 1 Teaspoon Baking Soda 1 Egg White 1/2 Cup plus 2 Tablespoons Sugar 3/4 Cup Fat Free Plain Yogurt

2 Tablespoons Applesauce 1 Ounce Walnuts 2 Cups Carrot, grated 6 Tablespoons Fat Free Whipped Cream Cheese 1 Tablespoon Confectioners Sugar 2 Teaspoons Lemon Juice

Preheat oven to 375°. Lightly spray 8 inch round cake pan with non-stick cooking spray. In medium bowl combine flour, baking powder and baking soda. Set aside. In another bowl beat egg white and sugar until light. Beat in the yogurt. Make a well in the dry ingredients and pour eggs mixture in and add the applesauce. Measure about 1 teaspoon chopped walnuts and set aside. Add the grated carrots and remaining walnuts into the batter and stir to combine. Spread evenly in to cake pan. Bake for 30 to 35 minutes. Let cool and remove from pan. In a small bowl, beat the whipped cream cheese, confectioner's sugar and lemon juice together. Spread over the cooled cake. Sprinkle with the remaining walnuts.

SERVINGS 8; CALORIES 263; FAT 9 g; PROTEIN 6 g; CARBS 40 g; FIBER 1 g; CHOL 254 mg; SODIUM 269 mg SERVING SIZE= 1/8 of Cake

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Updated 10/01/01