Low-Fat Carrot Cake With Cream Cheese Frosting

Recipe by echo echo
READY IN: 55mins




  • Coat 2 (8-inch) round cake pans or 1 13 x 9-inch pan with spray and dust with 1 Tbs flour.
  • Combine 2¼ cups flour through nutmeg in a medium bowl.
  • Combine sugars through egg in a large bowl and beat well at medium speed; add to flour mixture, stirring just until moist.
  • Stir in carrot.
  • Pour into the cake pans, then sharply tap pans once on counter to remove air bubbles.
  • Bake at 375°F about 30 minutes until a toothpick inserted in center of each cake comes out clean.
  • Cool in pans on wire racks 10 minutes, then remove from pans and cool completely.
  • MAKE FROSTING: Beat cream and vanilla in a large bowl with electric mixer at medium speed until smooth.
  • Gradually add sugar and beat at low speed just until smooth.
  • (If necessary you can thin the frosting with a little skim milk).
  • Spread about 1/2 cup on bottom layer of cake; top with other layer. Spread rest of frosting over top and sides of cake.
  • Alternatively, if using a 13 x 9 pan, just spread frosting over the top.
  • Either way, sprinkle walnuts over top.