Carrot Cake with Cream Cheese Frosting

Yield: 12 servings (serving size: 1 piece)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 272
  • Fat: 9.1g
  • Saturated fat: 0.6g
  • Protein: 3.6g
  • Carbohydrate: 45.1g
  • Cholesterol: 24mg
  • Iron: 0.8mg
  • Sodium: 190mg
  • Calories from fat: 30%
  • Fiber: 1.4g
  • Calcium: 22mg

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

Preparation

  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.
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