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Carrot Cake with Cream Cheese Frosting

Prep time 16 mins
Cook time 30 mins
Other time 10 mins
Yield 12 servings (serving size: 1 piece)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

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

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

  4. 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.

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

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

Oxmoor House Healthy Eating Collection