Healthy Carrot Cake

READY IN: 50mins
SERVES: 12-15




  • 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.