Carrot Cake With Orange Cream Cheese Frosting |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 20 |
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This is my lightened up version of carrot cake. Ingredients:
4 eggs |
1/2 cup vegetable oil |
3/4 cup canned pumpkin puree |
1/2 cup white sugar |
1/2 cup dark brown sugar |
2 teaspoons vanilla extract |
1 cup all-purpose flour |
1 cup whole wheat flour |
2 teaspoons baking soda |
2 teaspoons baking powder |
1/2 teaspoon salt |
2 teaspoons ground cinnamon |
3 cups carrots, freshly grated |
1/4 cup pecans, finely chopped |
0.5 (8 ounce) package low-fat cream cheese, softened |
1/2 cup confectioners' sugar |
1/2 orange, zest and juice |
1 cup cool whip |
1/2 cup flaked coconut (optional) |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch pan with cooking spray. Cut out parchment paper to fit on bottom of pan.
2. Sift together flour, baking soda, baking powder, salt and cinnamon. Set aside.
3. In a large bowl, beat together eggs, oil, pumpkin, sugars and vanilla. Add in dry ingredients a little at a time. Stir in carrots. Fold in pecans. Pour into prepared pan.
4. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
5. To Make Frosting: In a medium bowl, combine cream cheese, confectioners' sugar, vanilla, orange zest and juice. Beat until the mixture is smooth and creamy. Fold in cool whip.
6. Frost the top of cooled cake. Top with toasted coconut. Refrigerate.
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