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    You are in: Home / Recipes / My Favorite Cooking Light Carrot Cake Recipe
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    My Favorite Cooking Light Carrot Cake

    My Favorite Cooking Light Carrot Cake. Photo by Chef #738454

    1/3 Photos of My Favorite Cooking Light Carrot Cake

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    valgal123's Note:

    I found this recipe on myrecipe.com and saw that it had the most and the highest rated reviews. I was glad I gave it a shot, the cake was the best carrot cake I've made. It was flavorful and moist. I threw raisins into the mix as well and used my Favorite Cream Cheese frosting recipe. Which I will put on a separate post.

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    Ingredients:

    Serves: 16

    Yield:

    slices

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°.
    2. 2
      To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, coconut, pecans, baking soda, salt, and cinnamon in a large bowl; stir well with a whisk. Combine oil and eggs; stir well. Stir egg mixture, grated carrot, and pineapple into flour mixture. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.
    3. 3
      To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanilla just until smooth. Spread frosting over top of cake. Garnish each serving with grated carrot, if desired.

    Ratings & Reviews:

    • on February 24, 2013

      55

      This is unbelievably moist! Another recipe used 1 1/2 C oil & 4 eggs, just way too much fat. I used whole wheat pastry flour & had to add an additional 1 TB oil & about 1/4 cup non fat milk because I had no pineapple to make it more liquid. I also subbed 1/3 brown sugar for the white & had no coconut but added raisins. It needs no frosting! Next time I'll use part Stevia to bring the carbs & calories down. I used a bundt pan & it took about 45 min to bake. My husband loved it!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 12, 2010

      This was awesome! I used whole wheat pastry flour, unsweetened coconut, walnuts instead of pecans, added an extra teaspoon of cinnamon and cut the sugar to 3/4 cup. Instead of using a 13x9 pan, I baked it in two 8x8 pans. I put one in the freezer for later, but frosted the other with a 1/4 of My Favorite Cream Cheese Frosting and served it after dinner. Everyone enjoyed it and so I'll definitely be making this again. Thanks so much.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 04, 2010

      55

      This cake is so yummy. Almost no oil in it, that's really good. It's a healthy cake we all enjoyed. My mother will keep the recipe to do it often. We used only 3/4 cup of sugar, unsweetened coconut. We baked it in the 13x9 baking pan, then we cut it in half to have a cute cake with frosting (My Favorite Cream Cheese Frosting) in the middle. Thanks Valgal :) Made for PAC Spring 2010

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for My Favorite Cooking Light Carrot Cake

    Serving Size: 1 (82 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 184.2
     
    Calories from Fat 54
    29%
    Total Fat 6.0 g
    9%
    Saturated Fat 1.4 g
    7%
    Cholesterol 23.2 mg
    7%
    Sodium 330.8 mg
    13%
    Total Carbohydrate 31.0 g
    10%
    Dietary Fiber 1.4 g
    5%
    Sugars 20.5 g
    82%
    Protein 2.5 g
    5%

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