Coat 2 (8-inch) round cake pans with cooking spray, and dust pans with 1 tablespoon flour.
Lightly spoon 2 1/4 cups flour into dry measuring cups; level with a knife. Combine 2 1/4 cups flour, baking powder, cinnamon, salt, baking soda, and nutmeg in a medium bowl. Combine granulated sugar and next 7 ingredients (granulated sugar through egg) in a large bowl; beat well at medium speed of a mixer. Add to flour mixture, stirring just until moist. Stir in carrot.
Pour cake batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 375° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Cool completely on wire racks.
Place 1 cake layer on a plate; spread with 2/3 cup Cream Cheese Frosting, and top with other cake layer. Spread remaining frosting over top and sides of cake. Sprinkle walnuts over top of cake. Store cake loosely covered in refrigerator.
This is a very good recipe. It's difficult to believe it's "lite." It certainly is a tasty and quite easy recipe to prepare. It turned out as moist as a full-fat version, but not nearly as heavy on the tongue as the latter. I'll definitely make this again and again and again!
Very easy to make and the cake turned out delicious! My usual carrot cake recipe is a Barefoot Contessa one, but I gave this one a try since I was looking for a "lite" version. I left out the raisins and walnuts since I'm not a fan and it seemed to work out fine. I didn't use all 2 cups of carrots because it looked like way too much when I was mixing it in, but next time I think I can use all of it, especially since I omitted the raisins and walnuts. The cake wasn't as moist as I had hoped, but it certainly wasn't dry or rock hard. I may use a little more applesauce or yogurt next time to moisten it up a bit. Also, the two layers looked really thin when they came out of the oven, but once you layer it and put in the middle layer of icing, it looks more like a real cake. Cream cheese frosting was a big hit, too! Will definitely use this recipe again.
The cake was slightly underbaked at 375F (190C), 30 mins. Will either adjust oven temp. or baking time the next time. I substituted the applesauce with crushed pineapple from the can, without the syrup. I increased the carrot to 3 cups & added 1/2 cup of golden raisins. Love the cake texture & the lovely aroma of spices!
For the cream cheese frosting, I used the recipe from "Carrot Sheet Cake with Cream Cheese Frosting". I only used 1 cup of icing sugar instead of 2 3/4 cups & I used the regular cream cheese instead of the fat-free one. The results was excellent - light, creamy & tasty!
I had printed this recipe years ago and could not find it until now hidden away in many moves. There have been no duplications of this superb recipe! My whole family loves it. No way am I going to lose it again!!! Way to go to the chef!!!
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