Light Chocolate Carrot Cake With Chocolate Cream Cheese Icing
photo by FLKeysJen
- Ready In:
- 1hr
- Ingredients:
- 20
- Serves:
-
12
ingredients
-
CAKE
- 354.88 ml all-purpose flour, sifted
- 177.44 ml unsweetened cocoa powder
- 7.39 ml baking powder
- 4.92 ml baking soda
- 9.85 ml cinnamon
- 2.46 ml nutmeg
- 2.46 ml ground cloves
- 59.14 ml walnuts, chopped and toasted
- 59.14 ml shredded coconut
- 118.29 ml raisins
- 177.44 ml egg substitute (like Egg Beaters)
- 177.44 ml brown sugar or 177.44 ml Splenda brown sugar blend
- 177.44 ml sugar or 177.44 ml Splenda Sugar Blend for Baking
- 2 (85.04 g) box fat-free sugar-free instant chocolate pudding mix (Jello 1.4 oz boxes)
- 236.59 ml fat free sour cream
- 709.77 ml carrots, grated
-
ICING
- 113.39 g fat free cream cheese
- 113.39 g neufchatel cheese
- 29.58 ml unsweetened cocoa powder
- 473.18 ml powdered sugar
directions
- CAKE: In a bowl, combine flours, cocoa, baking powder, baking soda and spices; stir in walnuts, raisins and coconut.
- In a large bowl, beat together the egg substitute and sugars; add pudding mix and sour cream; stir in carrots.
- Add flour mixture all at once, mixing just until evenly combined.
- Spray a 13 x 9-inch cake pan with non-fat cooking spray, and line with parchment paper or waxed paper; then spray the paper with non-fat cooking spray.
- Pour the batter into the pan and bake in a 325 degree F oven for 35 to 40 minutes or until the top springs back when lightly touched and cake begins to pull away from the sides of the pan.
- Let cool.
- TO MAKE ICING: Meanwhile, in a bowl, beat cream cheese and neufchatel cheese until light; gradually beat in the cocoa powder and sugar.
- Cover and chill in the refrigerator for 30 to 60 minutes or until spreadable.
- Spread over the cooled cake.
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Reviews
-
This cake is aweful. Not even the icing deserves a good review. The cake isn't seasoned anything similar to the original carrot cake. The cake came out extremely heavy, dry, and it tastes like a concoction rather than a recipe. The icing ... The icing made to the instructions tastes like light brown cream cheese icing. In order for the icing to have a mild chocolate flavor, I had to increase the chocolate sauce. Overall, don't waste your time, and don't waste your money on this recipe. Next !
RECIPE SUBMITTED BY
FLKeysJen
Key Largo, Florida