Carrot Cake

My absolute favorite cake flavor is carrot cake with cream cheese frosting. And though it is tradition in my family to make everyone their favorite type of cake for their birthday, my “birthday cake” is always pumpkin pie, as I was born a few days after Thanksgiving and my birthday celebration has now been combined with the holiday of gluttony. I’m definitely not complaining…because as we all know, pumpkin pie is absolutely delicious, but I do jump at any excuse to make carrot cake. So when I learned that my Uncle Carl also has a love for sweet and slightly spiced carrot cake, I quickly volunteered to make his birthday cake. We celebrate my Uncle Carl and my brother’s birthdays together, but when I asked what type of cake Sean would like, he replied “I’m not a big cake fan.” I know. How are we even related? When choosing a recipe I decided to search for a lightened up version of my favorite cake, because even though I love my Taste of Home cookbook, the cup of butter in their carrot cake recipe made me a bit apprehensive. So when I stumbled upon Skinny Taste’s Healthy Carrot Cake recipe I was very excited to taste the lightened up recipe. And I was not disappointed. This cake recipe results in a moist, slightly dense carrot cake with perfectly sweetened cream cheese frosting. The best part? A slice yields nearly half the calories of traditional carrot cake and not one person could tell the difference. Enjoy!
Ingredients: Serves 16, Recipe from SkinnyTaste
  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 cup granulated sugar
  • 1/4 cup flaked sweetened coconut
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 2 tbsp canola oil
  • 2 large eggs
  • 1 1/2 tsp vanilla
  • 2 cups grated carrots, peeled
  • 20 oz. can crushed pineapple in juice, drained
  • 1/4 cup raisins

Cream Cheese Frosting:

  • 8 oz 1/3 fat Philadelphia Cream Cheese
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

Preparation:

  1. In a large bowl, combine dry ingredients (flour through cinnamon)
  2. In a smaller bowl, whisk canola oil, eggs, vanilla, carrots & drained pineapple together until well combined
  3. Pour wet ingredients into dry and mix until just combined
  4. Stir in raisins
  5. Pour batter into a greased cake pan (I actually used a 8 inch springform pan and it worked very well) and bake at 350 for 40 to 50 minutes.
  6. For the frosting, beat the cream cheese & powdered sugar until smooth and creamy
  7. Slowly add vanilla into frosting mixture.
  8. Once cake has cooled, frost with cream cheese frosting and top with walnuts for garnish
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