November 8, 2009
Carrot Cake with Cream Cheese Icing
Makes 14 servings
5 1/2 ounces (1 1/3 cups) whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
4 fluid ounces (1/2 cup) vegetable oil
8 ounces (1 1/8 cups) sugar
5 ounces (about 1 cup) diced pineapple
1 pound (about 4 cups) grated carrots
3 ounces (1/2 cup) raisins
2 egg whites
Vegetable oil spray, as needed
1 ounce (1/4 cup) all-purpose flour
Cream Cheese Frosting
12 ounces nonfat cream cheese, soft
3 ounces (3/4 to 1 cup depending on preferred sweetness) powdered sugar, sifted
2 tsp. vanilla extract
Tame your sweet tooth and keep your waistline in check with our light carrot cake with cream cheese icing. Just like the regular version featuring full fat and calories, this one satisfies with intense flavor and incredible moistness.
Combine the whole wheat flour, baking soda, baking powder, and cinnamon.
Beat together the oil, sugar, and whole eggs until smooth.
Add the dry ingredients to the egg mixture and blend well. Stir in the pineapple, carrots, and raisins.
Whip the egg whites to a medium peak and fold into the carrot batter.
Lay parchment, cut to fit, in a 10-inch cake pan. Grease the pan with the oil spray and dust with the all-purpose flour. Pour the batter into the pan and bake in a 350 degrees F preheated oven until the cake springs back when lightly pressed, about 40 minutes. Cool the cake in the pan for 10 minutes before unmolding onto a rack to cool completely.
To prepare the frosting, combine the frosting ingredients in a food processor, blender, or mixer and mix until smooth. Evenly spread the frosting on the cake after it has completely cooled.