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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 16 |
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With Easter arriving, I was searching for recipes that were relatively healthy, compared to my normal Easter recipes. I came across other healthy versions of carrot cake, but tested them and they turned out skimpy and did not quite satisfy me. Therefore, I went into my kitchen and came up with my own little concoction that is moderate in fat, but not absolutely low fat. Hope you enjoy! Ingredients:
4 eggs |
1/2 cup vegetable oil |
1/2 cup white sugar |
1 cup brown sugar |
3 teaspoons vanilla extract |
2 cups all-purpose flour |
2 teaspoons baking soda |
2 teaspoons baking powder |
1/2 teaspoon salt |
3 teaspoons ground cinnamon |
1/2 teaspoon nutmeg |
1 cup crushed pineapple, drained |
3 cups grated carrots |
1 cup chopped pecans |
6 ounces reduced-fat cream cheese, softened |
1/3 cup butter, softened |
2 1/2 cups confectioners' sugar |
1 teaspoon vanilla extract |
1 cup chopped pecans |
Directions:
1. Preheat to 350°F.
2. Beat eggs, oil, sugar and vanilla together in a large bowl. Add flour, baking soda, baking powder, salt, cinnamon, and nutmeg and mix until combined.
3. Stir in the grated carrots and crushed and drained pineapple. Then, fold in the pecans.
4. Grease a 9 by 13 pan and pour the batter inches.
5. Bake in preheated oven for about 45 minutes, using the toothpick test to check doneness. Turn out onto a wire rack to finish cooling after pulling the cake out from the oven for about 10 minutes.
6. As the cake cools, make the FROSTING. Beat the cream cheese, butter, confectioners' sugar, and vanilla extract until it creams together as one. Fold in the chopped nuts.
7. After the cake is completely cooled, frost the cake with this cream cheese frosting.
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