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Carrot Cake With Cream Cheese Frosting

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Ingredients
  Cooking spray 1
  All purpose flour 1 Cup (16 tbs)
  Baking soda 1 Teaspoon
  Ground cinnamon 1 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Salt 1⁄8 Teaspoon
  Canned crushed pineapple in juice 8 Ounce (1 Can)
  Granulated sugar 3⁄4 Cup (12 tbs)
  Vegetable oil 1⁄3 Cup (5.33 tbs)
  Egg whites 2 Large
  Egg 1 Large
  Grated orange rind 1 Teaspoon
  Vanilla extract 1 Teaspoon
  Grated carrot 1 1⁄2 Cup (24 tbs)
  Raisins 1⁄3 Cup (5.33 tbs)
  1/3-less-fat cream cheese 4 Ounce (1/2 Cup)
  Sifted powdered sugar 2 Cup (32 tbs)
  Finely chopped pecans 2 Teaspoon
Directions

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.

Recipe Summary

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

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