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.
- 2 1/2 cups sifted cake flour
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 2 large egg whites
- 2 cups sugar
- 1 cup prune puree
- 1/3 cup canola oil
- 2 cups shredded carrots, (5-6 small)
- 1 8-ounce can crushed pineapple, thoroughly drained
- 1/4 cup walnuts, coarsely chopped, toasted (see Tip)
- 12 ounces reduced-fat cream cheese, softened
- 1/2 cup confectioners' sugar
- 1 1/2 teaspoons vanilla extract
- 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.
- 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.
- 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.
- To make frosting: Combine cream cheese, confectioners’ sugar and vanilla in a mixing bowl; beat with an electric mixer until smooth and creamy.
- 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.
Tips & Notes
- 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.
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.
Nutrition Bonus: Vitamin A (56% daily value), Iron (15% dv).
Carbohydrate Servings: 4
Exchanges: 1 starch, 1 fruit, 2 other carbohydrate, 2 fat
More From EatingWell
Omega-3 fats are good for your heart and are found in fish...
These healthy sugar-free dessert recipes are a delicious and...
Stir-fries are an easy way to get dinner on the table fast...
Whether you're looking for a quick breakfast or a refreshing...
If you’re trying to slim down, our low-calorie dinners to...
Carbs have gotten a bad rap as a diet no-no, but whole grains...
When you’re trying to lose weight, you don’t need to skimp on...
The next time you’re thinking about ordering takeout, put...
Fresh seasonal produce offers plenty of reasons to try one of...
Baking a cake from scratch doesn’t have to be time-intensive...
There’s something oh-so-soothing about a bowl of creamy...
Our nutritionists have verified that these recipes do not...
Homemade desserts, including piping-hot apple pie, rich...
If you’re searching for an affordable and healthy meal for...
Our healthy lasagna recipes, including classic meat lasagna...
Make sure you have a quick and easy dinner ready to go next...
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- Preparation/ Technique
- Health & Diet Considerations
- Low cholesterol
- January/February 1993