Carrot Cake With Cream Cheese Icing

Cooking Light
We suggest using freshly grated carrots rather than packaged preshredded carrots for the best flavor in this cake.
18 servings (serving size: one 3- x 2-inch piece)


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1 3/4 cups all-purpose flour
2/3 cup whole wheat flour
2 teaspoons baking soda
1/8 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
3/4 cup firmly packed brown sugar
3 tablespoons vegetable oil
2 eggs
3 cups coarsely shredded carrot (about 1 pound)
1/2 cup raisins
2/3 cup nonfat buttermilk
2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple in juice, drained
Vegetable cooking spray


Combine first 7 ingredients in a medium bowl; stir well.

Combine sugar and oil in a large bowl; stir well. Add eggs, one at a time, beating well with a wire whisk after each addition. Stir in carrot, raisins, buttermilk, vanilla, and pineapple. Add flour mixture, and stir well.

Spoon batter into a 13- x 9- x 2-inch pan coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.

Prepare Cream Cheese Icing while cake cools. Spread Cream Cheese Icing over top of cooled cake.

Created date

January 1996

Nutritional Information

Calories 274
Caloriesfromfat 18 %
Fat 5.6 g
Satfat 2.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.9 g
Carbohydrate 53.3 g
Fiber 1.6 g
Cholesterol 33 mg
Iron 1.3 mg
Sodium 212 mg
Calcium 31 mg