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Carrot Cake With Cream Cheese Frosting

Diet.Chef's picture
  All purpose flour 2 Cup (32 tbs)
  Baking powder 1 Teaspoon
  Baking soda 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground cinnamon 2 Teaspoon
  Canned unsweetened crushed pineapple 8 Ounce, undrained (1 Can)
  Eggs 2
  Sugar 14 Tablespoon (3/4 Cup Plus 2 Tablespoons)
  Vegetable oil 1⁄4 Cup (4 tbs)
  Nonfat buttermilk 3⁄4 Cup (12 tbs)
  Vanilla extract 2 Teaspoon
  Shredded carrots 2 Cup (32 tbs)
  Vegetable cooking spray 1
  Light process cream cheese product 8 Ounce (1 Package)

Combine first 5 ingredients in a medium bowl, stirring well.
Set aside.
Drain pineapple, reserving 1 tablespoon plus 2 teaspoons juice.
Set pineapple and juice aside.
Beat eggs in a large bowl at high speed of an electric mixer 5 minutes or until light and fluffy.
Beat in sugar, oil, buttermilk, and vanilla.
Gently stir in flour mixture, reserved pineapple, and shredded carrot.
Pour barter into a 10- x 9- x 2-inch baking pan that has been coated with cooking spray.
Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean.
Cool completely in pan.
Beat cream cheese and reserved pineapple juice in a small bowl at high speed of an electric mixer until light and fluffy.
Spread over cooled cake, and cut into squares.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2960 Calories from Fat 671

% Daily Value*

Total Fat 76 g116.6%

Saturated Fat 12.5 g62.4%

Trans Fat 0 g

Cholesterol 450.2 mg150.1%

Sodium 4696.6 mg195.7%

Total Carbohydrates 495 g165.2%

Dietary Fiber 22.2 g88.6%

Sugars 262.2 g

Protein 79 g157.7%

Vitamin A 1023.1% Vitamin C 53%

Calcium 157% Iron 108%

*Based on a 2000 Calorie diet


Carrot Cake With Cream Cheese Frosting Recipe