Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 3/4 cup granulated sugar

  3. 2 teaspoons baking soda

  4. 1 teaspoon ground cinnamon

  5. 1 teaspoon salt

  6. 1 (8-oz.) can crushed pineapple in juice, drained

  7. 1/4 cup vegetable oil

  8. 2 large eggs

  9. 2 egg whites

  10. 1 tablespoon vanilla extract

  11. 3 cups grated carrots

  12. Vegetable cooking spray

  13. 1/2 (8-oz.) package 1/3-less-fat cream cheese

  14. 2 tablespoons butter, softened

  15. 1 teaspoon vanilla extract

  16. 3 cups powdered sugar

  17. 1 to 2 tsp. fat-free milk

Instructions Jump to Ingredients ↑

  1. Prepare Batter:

  2. Preheat oven to 350°. Combine first 5 ingredients in a large bowl; make a well in center of mixture. Whisk together pineapple and next 4 ingredients; add pineapple mixture to flour mixture, stirring just until dry ingredients are moistened. Fold in carrots. Pour batter into 2 (8-inch) round cake pans coated with cooking spray.

  3. Bake at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to a wire rack; cool completely (about 1 hour).

  4. Prepare Frosting:

  5. Beat first 3 ingredients at medium speed with an electric mixer until smooth. Gradually add powdered sugar to butter mixture; beat at low speed just until blended. (Do not overbeat.) Beat in up to 2 tsp. milk for desired consistency. Place 1 cake layer on a serving plate; spread with 2/3 cup frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake.

  6. Try This Twist!

  7. Carrot Cake Muffins: Omit Frosting. Place about 15 paper baking cups in muffin pans, and coat with cooking spray. Prepare batter, and fold in 1/2 cup chopped toasted pecans and 1/2 cup golden raisins with carrots. Spoon batter into baking cups, filling about two-thirds full. Bake as directed. Cool in pans on a wire rack 10 minutes. Serve warm or at room temperature. Makes about 15 muffins.

  8. Per serving: Calories 204; Fat 7.3g (sat 1g, mono 2.6g, poly 3.4g); Protein 3.8g; Carb 31.9g; Fiber 1.9g; Chol 28mg; Iron 1.2mg; Sodium 356mg; Calc 23mg


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