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Ingredients
| all-purpose flour (unsifted): 1 3/4 cups |
| whole wheat flour: 2/3 cup |
| baking soda: 2 tsp |
| ground cinnamon: 2 tsp |
| whole nutmeg: 1 tsp |
| salt: 1/4 tsp |
| eggs: 1 (large) |
| eggs: 2 (whites, large) |
| light brown sugar (packed): 1 1/4 cups (packed) |
| vegetable oil: 1/4 cup |
| carrots (grated): 3 cups (shredded) |
| buttermilk: 2/3 cup |
| crushed pineapple: 1 cup (drained) |
| seedless raisins (packed): 3/4 cup |
| neufchatel cheese: 8 oz |
| powdered sugar (unsifted): 2 cups |
| vanilla extract: 1 tsp |
| nonfat milk: 2 tsp |
Healthy Carrot Cake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
35 min -
Servings
13 serving(s)
Tags
- Preheat oven to 350.
- Coat a 9X13 pan with spray and dust lightly with flour.
- Tap out the excess flour.
- Whisk the flours with the baking soda, cinnamon, nutmeg and salt.
- Set aside.
- Beat the egg, egg whites, brown sugar and oil with an electric mixer until smooth.
- Add the carrots and beat for 1 minute.
- Add the buttermilk, pineapple and raisins and beat again.
- Add the flour mixture and beat until well mixed.
- Scrape the batter into the pan and bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean.
- Cool the cake in the pan set on a wire rack.
- Frost, if desired, when completely cool.
- Store the cake in the pan in the refrigerator.
- To make the frosting, beat cream cheese, sugar and vanilla with an elecric mixer set at medium-high speed until smooth.
- Reduce the speed to medium-low and add the milk, a tsp.
- at a time until the frosting is at spreading consistency.
- Spread the frosting on the cooled, uncut cake.