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Carrot Cake With Cream Cheese Frosting

fast.cook's picture
Ingredients
  All purpose flour 3 1⁄2 Cup (56 tbs)
  Pumpkin pie spice 1 Tablespoon
  Baking powder 2 Teaspoon
  Baking soda 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Eggs 3 Large
  Plain fat free yogurt 1 Cup (16 tbs)
  Unsweetened applesauce 1 Cup (16 tbs)
  Packed light brown sugar 1 Cup (16 tbs)
  Canola oil 1⁄2 Cup (8 tbs)
  Grated orange zest 2 Tablespoon
  Vanilla extract 1 Tablespoon
  Carrots 3 Medium, shredded
  Golden raisins 1 Cup (16 tbs)
  Fat free cream cheese 8 Ounce (1 Package)
  Neufchatel cheese 3 Ounce (Light Cream)
  Confectioners sugar 1 1⁄2 Cup (24 tbs)
Directions

1 Preheat the oven to 375°F. Spray 2 (9-inch) round cake pans with nonstick spray and dust with flour.
2 Combine the flour, pumpkin pie spice, baking powder, baking soda, and salt in a medium bowl. With an electric mixer on high speed, beat the eggs, yogurt, applesauce, brown sugar, oil, 1 tablespoon of the orange zest, and the vanilla in a large bowl until blended. With the mixer on low speed, gradually add the flour mixture just until blended, 2-3 minutes. Stir in the carrots and raisins. Spread the batter evenly in the pans. Bake until a toothpick inserted in the center of each cake layer comes out clean, 30-35 minutes. Let cool in the pans on racks, 10 minutes. Remove from the pans and cool completely on the racks.
3 To make the frosting, with an electric mixer on high speed, beat the fat-free and light cream cheeses, the confectioners' sugar, and the remaining 1 tablespoon orange zest in a medium bowl until light and fluffy.
4 Place 1 cake layer on a serving plate. Spread the top with about 1/2 cup of the frosting and then cover with the remaining cake layer. Frost the top and sides of the cake with the remaining frosting.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Ingredient: 
Cheese

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