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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 16 |
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âLoaded with spice and carrot flavor, this moist and luscious cake is guaranteed to impress.â Rebecca Baird - Salt Lake City, Utah Ingredients:
2 cups packed brown sugar |
1/2 cup buttermilk |
2 egg whites |
1 egg |
2 tablespoons canola oil |
1 teaspoon vanilla extract |
2-1/2 cups cake flour |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/2 teaspoon ground allspice |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground cloves |
1/8 teaspoon salt |
3 cups grated carrots |
1 can (8 ounces) unsweetened crushed pineapple, drained |
2 ounces reduced-fat cream cheese |
1 cup confectioners' sugar |
1/2 teaspoon lemon juice |
1/8 teaspoon vanilla extract |
Directions:
1. In a large bowl, beat the brown sugar, buttermilk, egg whites, egg, oil and vanilla until well blended. Combine the flour, baking soda, spices and salt; gradually beat into sugar mixture until blended. Fold in carrots and pineapple. Pour into a 13-in. x 9-in. baking dish coated with cooking spray.
2. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
3. In a small bowl, beat cream cheese until fluffy. Add the confectioners' sugar, lemon juice and vanilla; beat until smooth. Drizzle over cake. Yield: 16 servings.
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