Prep:12 min.
Cook: 45 min.
This recipe serves: 12
Preparation time: 15 minutes
Ingredients
For the carrot cake:
1/4 cup (1/2 stick) unsalted butter
one egg
one egg white
3/4 cup light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup grated carrots
one cup all-purpose flour
one teaspoon baking powder
1/4 teaspoon salt
1/3 cup drained, canned, crushed pineapple
1/4 cup raisins
1/4 cup chopped walnuts, optional
nonstick cooking spray
For the cream cheese icing:
four ounces low-fat cream cheese, softened
one cup confectioners' sugar
1/2 teaspoon lemon zest
1 1/2 teaspoons lemon juice
1/2 teaspoon vanilla extract
Nutrition Facts
Serving Size 1 slice
Amount Per Serving
Calories 234
Total Fat 10 g
Saturated Fat 6 g
Protein 3 g
Total Carbohydrate 34 g
Dietary Fiber 1 g
Sodium 94 mg
Percent Calories from Fat 36%
Percent Calories from Protein 5%
Percent Calories from Carbohydrate 58%
Cooking Instructions
For the carrot cake:
1. Preheat the oven to 350°F. Remove the butter and eggs from the refrigerator to allow them to come to room temperature.
2. Place the butter in a mixing bowl and beat at high speed with an electric mixer for 30 seconds. Gradually add the brown sugar and continue to beat until the mixture is very fluffy.
3. With the mixer on low speed, add the egg and egg white. Stir in the cinnamon, nutmeg, and carrots.
4. Sift the flour, baking powder and salt together.
5. Fold in half the flour mixture. Stir in the pineapple, raisins, and walnuts. Fold in the rest of the flour mixture. The batter should be smooth, but do not overmix.
6. Coat a ten-inch round cake pan with nonstick spray. Pour the batter into the pan. Bake until the cake is golden brown and set in the center, about 35 minutes. Allow the cake to cool for ten minutes before removing it from the pan.
For the cream cheese icing:
1. In a small mixing bowl, beat the cream cheese, confectioners' sugar, lemon zest, lemon juice and vanilla together until the mixture is smooth.
2. Using a spoon or spatula, spread the icing on top of the cooled cake. Store the cake in the refrigerator in an airtight container. Cut the cake into 12 pieces and allow it to come to room temperature before serving
For the carrot cake:
1. Preheat the oven to 350°F. Remove the butter and eggs from the refrigerator to allow them to come to room temperature.
2. Place the butter in a mixing bowl and beat at high speed with an electric mixer for 30 seconds. Gradually add the brown sugar and continue to beat until the mixture is very fluffy.
3. With the mixer on low speed, add the egg and egg white. Stir in the cinnamon, nutmeg, and carrots.
4. Sift the flour, baking powder and salt together.
5. Fold in half the flour mixture. Stir in the pineapple, raisins, and walnuts. Fold in the rest of the flour mixture. The batter should be smooth, but do not overmix.
6. Coat a ten-inch round cake pan with nonstick spray. Pour the batter into the pan. Bake until the cake is golden brown and set in the center, about 35 minutes. Allow the cake to cool for ten minutes before removing it from the pan.
