Carrot Cake with Cream Cheese Frosting

Oxmoor House
12 servings (serving size: 1 piece)


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Cooking spray
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1 (8-ounce) can crushed pineapple in juice
3/4 cup granulated sugar
1/3 cup vegetable oil
2 large egg whites
1 large egg
1 teaspoon grated orange rind
1 teaspoon vanilla extract
1 1/2 cups grated carrot
1/3 cup raisins
1/2 cup (4 ounces) 1/3-less-fat cream cheese
2 cups sifted powdered sugar
2 teaspoons finely chopped pecans


Prep: 16 Minutes
Cook: 30 Minutes
Other: 10 Minutes

Preheat oven to 350°.

Coat bottom of a 9-inch square baking pan with cooking spray; line bottom with wax paper. Coat wax paper with cooking spray.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients.

Combine pineapple and next 6 ingredients in a large bowl. Beat with a mixer at medium speed until well blended. Add flour mixture; beat just until blended. Stir in carrot and raisins. Pour batter into prepared pan. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Remove wax paper. Cool completely on wire rack.

Beat cream cheese with a mixer at medium speed until smooth. Gradually add powdered sugar; beat at low speed just until blended.

Place cake layer on a plate; spread top and sides with cream cheese mixture. Sprinkle top with pecans. Store cake loosely covered in refrigerator.

Created date

March 2010

Nutritional Information

Calories 272
Fat 9.1 g
Satfat 0.6 g
Protein 3.6 g
Carbohydrate 45.1 g
Cholesterol 24 mg
Iron 0.8 mg
Sodium 190 mg
Caloriesfromfat 30 %
Fiber 1.4 g
Calcium 22 mg