Light & Moist Low-Fat Carrot Cake |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 20 |
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This is a moist and delicious carrot cake recipe from Good Housekeeping . It produces a fluffy (rather than dense) cake and also makes great cupcakes (about 24). If you wanted frosted cupcakes, cut down the sugar in the cake recipe by 1/4 cup. For Cream Cheese Icing: In bowl, stir 2 oz. reduced-fat cream cheese and 1/4 c. sugar until smooth. Add 1/2 tsp milk, 1/4 tsp vanilla, and 1/2 c. more sugar; stir to a drizzling consistency. Ingredients:
2 1/4 cups all-purpose flour |
2 teaspoons baking soda |
2 teaspoons ground cinnamon |
1 teaspoon ground ginger |
1 teaspoon baking powder |
1 teaspoon salt |
2 large eggs |
2 large egg whites |
1 cup granulated sugar |
3/4 cup packed dark brown sugar |
1 (8 -8 1/4 ounce) can crushed pineapple in juice |
1/3 cup canola oil |
1 tablespoon vanilla extract |
1 (10 ounce) bag shredded carrots |
1/2 cup dark raisin (optional) |
Directions:
1. Preheat oven to 350 degrees F. Spray nonstick 12-cup Bundt-style pan with nonstick cooking spray with flour.
2. Combine flour, soda, cinnamon, ginger, baking powder, and salt.
3. In large bowl, with mixer on medium speed, beat eggs and egg whites until blended. Beat in sugars; beat 2 minutes. On low speed, beat in pineapple with juice, oil, and vanilla. Add flour mixture; beat 1 minute. Stir in carrots and raisins.
4. Pour batter into pan. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto rack; cool completely.
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