Carrot Cake with Cream Cheese Frosting

Baby's first birthday is a special event to share with family and friends. This recipe makes one regular-sized layer cake for guests as well as a smaller cake just for baby.


1 baby cake and 1 adult cake (serving size: 1/16 of adult cake)

Recipe from

Oxmoor House

Nutritional Information

Calories 286
Caloriesfromfat 0.0 %
Fat 8.7 g
Satfat 3.7 g
Monofat 2.4 g
Polyfat 1.1 g
Protein 4.1 g
Carbohydrate 48.3 g
Fiber 0.8 g
Cholesterol 26 mg
Iron 1 mg
Sodium 207 mg
Calcium 54 mg


Cooking spray
3 tablespoons all-purpose flour
11.2 ounces all-purpose flour (about 2 1/2 cups)
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/3 cup granulated sugar
2/3 cup packed dark brown sugar
1/2 cup applesauce
1/3 cup canola oil
1/4 cup vanilla low-fat yogurt
2 1/2 teaspoons vanilla extract
2 large egg whites
1 large egg
2 cups finely shredded carrot (about 6 small)
3 tablespoons butter, softened
12 ounces 1/3-less-fat cream cheese, softened
4 1/2 cups powdered sugar
2 teaspoons vanilla extract


1. Preheat oven to 350°.

2. To prepare cake, coat 2 (8-inch) round and 1 (8-inch) square cake pans with cooking spray; dust with 3 tablespoons flour. Weigh or lightly spoon 11.2 ounces flour (about 2 1/2 cups) into dry measuring cups; level with a knife. Combine flour, baking powder, and next 4 ingredients in a large bowl, stirring with a whisk. Combine granulated sugarand next 7 ingredients in a medium bowl; beat well with a mixer at medium speed. Stir in carrot. Add to flour mixture, stirring just until moist.

3. Pour 1 1/3 cups batter into each prepared pan. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Run a knife around outside edge of pans. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire racks.

4. To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Gradually beat in powdered sugar and vanilla just until smooth. Cover and refrigerate until ready to use.

5. For baby's cake, cut 2 small layers from square layer, using a (4-inch) round cookie cutter, discarding scraps. Place 1 layer on a small plate; spread with 1/3 cup frosting. Top with remaining layer. Spread 1/2 cup frosting on top and sides of cake.

6. For adult cake, place 1 round cake layer on a plate; spread with 1/2 cup frosting. Top with remaining round layer. Spread 2 1/4 cups frosting on top and sides of cake. Store cakes loosely covered in refrigerator.

Nancy Baggett,

Cooking Light First Foods,

Oxmoor House

August 2010
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