Healthy Carrot Cake
photo by Chris from Kansas
- Ready In:
- 1 3⁄4 cups flour
- 2⁄3 cup whole wheat flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1⁄4 teaspoon salt
- 1 large egg
- 2 large egg whites
- 1 1⁄4 cups brown sugar, packed
- 1⁄4 cup vegetable oil
- 3 cups carrots, shredded
- 2⁄3 cup buttermilk
- 1 cup crushed pineapple, drained
- 3⁄4 cup raisins
Cream Cheese Frosting
- 8 ounces neufchatel cheese
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons skim milk
- 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.
Questions & Replies
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This was a very tasty, healthy carrot cake recipe! I cut the recipe in half and made cupcakes (like another reviewer) and I came out with 10 cupcakes. I left out the raisins and walnuts because they were for a work birthday with people who don't care for those two items. The cupcakes were moist and flavorful. I used white whole wheat flour and whole wheat flour. This was an easy and good recipe. I'd like to make it again.
Very tasty. I made this for my daughter's first birthday. I used 100% whole "white wheat" and left out the raisins in the cake. I baked the cake in two 8" round pans. Since I was making this a layer cake, I needed more frosting so I used 16 ounces of cream cheese. I wanted less sugar in the frosting, so I used 1 cup of raisins, and 1 cup of powdered sugar along with 2 teaspoons vanilla and 2 teaspoons skim milk. I whirled the raisins in the food processor and then added the other ingredients. Since I was doubling the frosting, the 1 cup of powdered sugar ended up being just 1/4 of the original amount.
RECIPE SUBMITTED BY
<p>I live in the Kansas City area and have many hobbies including cooking, reading and spending time with my husband and two children who are very active in sports now. I also have an eBay business which is a fun hobby that makes a little extra money! My interest in cooking focuses on making healthy dishes that are more satisfying than the higher fat and higher sugar versions. If I had a month off with no responsibilities, I would spend it at a luxury spa. <br /> <br /></p>