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Carrot Cake With Cream Cheese Frosting

Diet.Chef's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Course: 
Dessert
Method: 
Baked
Dish: 
Cake

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