Close
Ingredients
| eggs: 4 |
| vegetable oil: 1/2 cup |
| granulated sugar: 1/2 cup |
| light brown sugar (packed): 1 cup |
| vanilla extract: 1 Tbl |
| all-purpose flour (unsifted): 2 cups |
| baking soda: 2 tsp |
| baking powder: 2 tsp |
| salt: 1/2 tsp |
| ground cinnamon: 1 Tbl |
| whole nutmeg: 1/2 tsp |
| crushed pineapple: 1 cup (drained) |
| carrots (grated): 3 cups |
| pecans (chopped): 1 cup |
| low fat cream cheese: 6 oz (softened) |
| salted butter: 1/3 cup (softened) |
| powdered sugar (unsifted): 2 1/2 cups |
| vanilla extract: 1 tsp |
| pecans (chopped): 1 cup |
Healthier Carrot Cake
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
60 min -
Servings
16 serving(s)
Tags
- Preheat to 350°F.
- Beat eggs, oil, sugar and vanilla together in a large bowl. Add flour, baking soda, baking powder, salt, cinnamon, and nutmeg and mix until combined.
- Stir in the grated carrots and crushed and drained pineapple. Then, fold in the pecans.
- Grease a 9 by 13" pan and pour the batter inches.
- Bake in preheated oven for about 45 minutes, using the toothpick test to check doneness. Turn out onto a wire rack to finish cooling after pulling the cake out from the oven for about 10 minutes.
- As the cake cools, make the FROSTING. Beat the cream cheese, butter, confectioners' sugar, and vanilla extract until it creams together as one. Fold in the chopped nuts.
- After the cake is completely cooled, frost the cake with this cream cheese frosting.