Carrot Cake With Cream Cheese Icing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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We suggest using freshly grated carrots rather than packaged preshredded carrots for the best flavor in this cake. Ingredients:
1 3/4 cups all-purpose flour |
2/3 cup whole wheat flour |
2 teaspoons baking soda |
1/8 teaspoon salt |
1 teaspoon ground cinnamon |
3/4 teaspoon ground allspice |
1/4 teaspoon ground nutmeg |
3/4 cup firmly packed brown sugar |
3 tablespoons vegetable oil |
2 eggs |
3 cups coarsely shredded carrot (about 1 pound) |
1/2 cup raisins |
2/3 cup nonfat buttermilk |
2 teaspoons vanilla extract |
1 (8-ounce) can crushed pineapple in juice, drained |
vegetable cooking spray |
cream cheese icing |
Directions:
1. Combine first 7 ingredients in a medium bowl; stir well.
2. Combine sugar and oil in a large bowl; stir well. Add eggs, one at a time, beating well with a wire whisk after each addition. Stir in carrot, raisins, buttermilk, vanilla, and pineapple. Add flour mixture, and stir well.
3. Spoon batter into a 13- x 9- x 2-inch pan coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.
4. Prepare Cream Cheese Icing while cake cools. Spread Cream Cheese Icing over top of cooled cake.
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