Spiced Carrot Cake with Cream Cheese Frosting

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Photo: Oxmoor House
A smear of cream cheese frosting is the ideal topper for warm spiced carrot cake.
Serves 18 (serving size: 1 piece)


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4.6 ounces brown rice flour (about 1 cup)
2.6 ounces white rice flour (about 1/2 cup)
1.05 ounces tapioca flour (about 1/4 cup)
1 teaspoon xanthan gum
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup canola oil
1/4 cup applesauce
1/2 teaspoon vanilla extract
2 large eggs
2 cups shredded carrot (about 8 ounces)
1/2 cup raisins
1/4 cup chopped pecans
Cooking spray
2 tablespoons butter, softened
1 teaspoon vanilla extract
1 (8-ounce) block 1/3-less-fat cream cheese
2 cups powdered sugar


Hands-on: 17 Minutes
Total: 2 Hours, 12 Minutes

1. Preheat oven to 350°.

2. To prepare cake, weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, xanthan gum, and next 6 ingredients (through nutmeg) in a medium bowl; stir with a whisk. Place granulated and brown sugars, oil, applesauce, 1/2 teaspoon vanilla, and eggs in a large bowl; beat with a mixer at medium speed until blended. Gradually add flour mixture, beating at low speed until smooth. Fold in carrot, raisins, and pecans.

3. Pour batter into an 11 x 7-inch metal baking pan coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick comes out clean. Cool completely in pan on a wire rack.

4. To prepare frosting, combine butter, 1 teaspoon vanilla, and cream cheese in a medium bowl; beat with a mixer at medium speed until blended. Gradually add powdered sugar, beating until smooth. Spread frosting over top of cake. Store cake, loosely covered, in refrigerator.

Created date

July 2014

Nutritional Information

Calories 257
Fat 9.3 g
Satfat 3 g
Monofat 4 g
Polyfat 1.6 g
Protein 3.1 g
Carbohydrate 41.6 g
Fiber 1.4 g
Cholesterol 33 mg
Iron 0.5 mg
Sodium 233 mg
Calcium 52 mg