Weight Watchers 0 Pt Carrot Cake Recipes

WEIGHT WATCHERS 0 PT CARROT CAKE

Weight Watchers 0 Pt Carrot Cake image

I want my cake and I want to eat it too. AND I can. The idea came from the Hungry Girl website. I could not find her exact recipe so this is what I came up with. Now the cake does not rise up like normal cakes do. But, the flavor and moistness is awesome. It has the texture of a bread pudding, I did make a light sour cream glaze with pecans for the top and that added 2 points if you use the whole amount I usually only use half so I figure one point. Will list that recipe also.

Provided by Huskergirl

Categories Dessert

Time 25m

Yield 12 pieces, 12 serving(s)

Number Of Ingredients 3

Ingredients

1 (18 ounce) box carrot cake mix, BC Supermoist with pudding
1 (15 ounce) can pumpkin puree
1/2 cup water

Steps:

Preheat oven to 325°F.
Mix all ingredients.
Spray 9x13-inch cake pan to grease.
Fill cake pan. Smooth top as best as possible.
Bake for 15 to 20 minutes. (I checked mine at 10 and then again at 15. It was almost done then. So left for another 5 total 20 minutes).

WEIGHT WATCHERS (WW) ZERO POINT CARROT AND GINGER SOUP

Weight Watchers (Ww) Zero Point Carrot and Ginger Soup image

This came from a leaflet in a Weight Watchers meeting. I have replicated it as the original recipe but i found for my tastes I liked a little more ginger and a little less water to make it thicker. It freezes well and is ideal for when the munchies strike. I think this would also be nice if the ginger was replaced with cumin or chili and the stock with coconut milk (although this would add a points value)

Provided by PinkCherryBlossom

Categories Vegan

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 medium onion, sliced
1 teaspoon ground ginger
1 1/2 pints vegetable stock
350 g sliced carrots
15 g tiny pasta, shapes

Steps:

Heat the onion and ginger in a pan with 6 tbsp of the stock.
When the onion has softened slightly add the carrots and stock.
Simmer for 20 minutes.
Liquidise the soup and season if desired.
Place the soup back in the pan and add the mini pasta shapes.
Simmer for a further 5 minutes.

WEIGHT WATCHERS CARROT CAKE - 5 POINTS

Weight Watchers Carrot Cake - 5 Points image

Weight Watchers has re-created the perennially popular carrot cake - right down to the delicious cream cheese frosting. 1/12 of the cake is 5 POINTS. From the Weight Watchers cookbook.

Provided by xpnsve

Categories Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 16

Ingredients

3/4 cup all-purpose flour
1/2 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/2 cup thawed frozen apple juice concentrate
1 large egg
1/4 cup nonfat milk
2 tablespoons vegetable oil
2 teaspoons vegetable oil
2 tablespoons packed dark brown sugar
1 cup shredded carrot
1/2 cup golden raisin
1/2 cup light cream cheese
1 tablespoon honey

Steps:

Prheat the over to 375 degrees; spray a 9-inch bundt pan with nonstick spray.
In a medium bowl, combine the flour, cornmeal, baking powder, cinnamon, salt and ginger.
In a medium bowl, with an electric mixer on medium speed, beat the apple juice concentrate, egg, milk, oil, and brown sugar; stir in the carrots and raisins.
Gradually add the flour mixture, stirring until just combined.
Scrape the batter into the pan.
Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool completely in the pan on a rack.
Meanwhile, to prepare the frosting, in a food processor or blender, combine the cream cheese and honey; blend until smooth.
Invert the cake onto a serving platter; spread the frosting over the top and sides.

Nutrition Facts : Calories 162.1, Fat 6, SaturatedFat 2, Cholesterol 24.9, Sodium 152.9, Carbohydrate 24.8, Fiber 1.1, Sugar 12.5, Protein 3.2

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