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20 minute dinner recipes

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Carrot Cake with Cream Cheese Frosting


From EatingWell:  January/February 1993

Cake flour gives this carrot cake a tender crumb, while bits of crushed pineapple and toasted walnuts add nuggets of familiar flavor. A low-fat cream cheese frosting is a luxurious finish.

16 servings | Active Time: 45 minutes | Total Time: 2 hours





  1. To make cake: Preheat oven to 350°F. Coat the inside of three 9-inch round layer-cake pans with cooking spray. Line the bottoms with wax paper.
  2. Stir together flour, cinnamon, baking powder, baking soda and salt in a medium bowl. Whisk together eggs and egg whites in a large bowl. Add sugar, prune puree and oil and whisk until smooth. Add the flour mixture to the egg mixture and stir with a wooden spoon until blended. Stir in carrots, pineapple and walnuts.
  3. Divide the batter among the prepared pans and bake until a cake tester inserted in the center comes out clean, 30 to 35 minutes. Let cool for 5 minutes in the pan on a rack. Loosen edges and invert cakes onto racks. Peel off paper and let cool completely.
  4. To make frosting: Combine cream cheese, confectioners’ sugar and vanilla in a mixing bowl; beat with an electric mixer until smooth and creamy.
  5. To assemble cake: Place 1 cake layer on a serving plate. Spread a scant 1/2 cup of the frosting over it. Top with another cake layer and spread another scant 1/2 cup frosting. Place the third layer on top and spread with the remaining frosting.


Per serving : 356 Calories; 11 g Fat; 3 g Sat; 4 g Mono; 38 mg Cholesterol; 61 g Carbohydrates; 6 g Protein; 2 g Fiber; 424 mg Sodium; 266 mg Potassium

4 Carbohydrate Serving

Exchanges: 1 starch, 1 fruit, 2 other carbohydrate, 2 fat

Tips & Notes