Carrot Cake with Cream Cheese Frosting

Carrot Cake with Cream Cheese Frosting

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From: EatingWell Magazine, 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.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • Cake
  • 2½ cups sifted cake flour
  • 2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 2 large egg whites
  • 2 cups sugar
  • 1 cup prune puree
  • ⅓ cup canola oil
  • 2 cups shredded carrots, (5-6 small)
  • 1 8-ounce can crushed pineapple, thoroughly drained
  • ¼ cup walnuts, coarsely chopped, toasted (see Tip)
  • Frosting
  • 12 ounces reduced-fat cream cheese, softened
  • ½ cup confectioners’ sugar
  • 1½ teaspoons vanilla extract


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  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 ½ cup of the frosting over it. Top with another cake layer and spread another scant ½ cup frosting. Place the third layer on top and spread with the remaining frosting.
  • Tip: To toast chop nuts: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition information

  • Per serving: 350 calories; 10 g fat(3 g sat); 2 g fiber; 61 g carbohydrates; 5 g protein; 73 mcg folate; 35 mg cholesterol; 38 g sugars; 2,740 IU vitamin A; 3 mg vitamin C; 67 mg calcium; 2 mg iron; 438 mg sodium; 283 mg potassium
  • Nutrition Bonus: Vitamin A (55% daily value)
  • Carbohydrate Servings: 4
  • Exchanges: 1 starch, 1 fruit, 2 other carbohydrate, 2 fat

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