Ingredients:
For the Cake:
2 cups all-purpose flour
1 1/2 cups granulated sugar substitute (e.g., Stevia or monk fruit)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup unsweetened applesauce
1/4 cup vegetable oil
3 large eggs
2 teaspoons vanilla extract
2 cups finely grated carrots
For the Cream Cheese Frosting:
8 oz light cream cheese, softened
1/2 cup powdered sugar substitute (e.g., powdered Stevia or monk fruit)
1 teaspoon vanilla extract
Chopped nuts (optional, adjust for points)
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour a sheet cake pan.
In a large bowl, whisk together the flour, sugar substitute, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, whisk together the applesauce, vegetable oil, eggs, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the grated carrots.
Pour the batter into the prepared sheet cake pan and smooth the top.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
In a mixing bowl, beat together the softened cream cheese, powdered sugar substitute, and vanilla extract until smooth.
Once the cake has cooled, spread the cream cheese frosting evenly over the top. Sprinkle with chopped nuts if desired (adjust for points).
Cut into squares and serve. Enjoy your Weight Watchers-friendly Carrot Cake Sheet Cake!
Note: Adjust the amount of nuts based on your preference and Weight Watchers plan. Be mindful of portion sizes to control points.