Lighter Carrot Cake with Cream Cheese Frosting
 
 
Baking is my passion but there comes a time when the jeans start to get a little tight. In order to have my cake and eat it too, I baked a healthier version of carrot cake with cream cheese frosting. This recipe uses less sugar than the traditional version but gets a sweet boost from the crushed pineapple. When cutting back on sugar I like to add more flavor and did so by adding 1 tsp cinnamon and ½ tsp cardamom. Cardamom smells heavenly and has a slightly exotic taste. Also, I opted for vanilla bean paste which is more concentrated than vanilla extract. Wear your comfy jeans while enjoying a slice of this trimmed down carrot cake!
Author:
Recipe type: Dessert
Cuisine: American
Serves: 16
Ingredients
  • For the Cake:
  • 2 cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 tsp baking soda
  • ½ ground cinnamon
  • ½ tsp ground cardamom
  • 1 tsp salt
  • 1 (8-oz.) can crushed pineapple in juice, drained (reserve 1 ½ tsp)
  • ¼ cup olive oil
  • 2 large eggs
  • 2 egg whites
  • 1 TBS vanilla bean paste
  • 3 cups grated carrots
  • Vegetable cooking spray
  • Cream Cheese Frosting:
  • 1 (8-oz.) package ⅓ less fat cream cheese
  • 2 TBS butter, softened
  • 1 tsp vanilla extract
  • 3 cups powdered sugar
  • 1 ½ tsp pineapple juice
  • 1 to 2 tsp fat-free milk (optional)
Instructions
  1. Preheat oven to 350°F.
  2. Combine first 5 ingredients in a large bowl; make a well in center of mixture.
  3. Whisk together pineapple and next 4 ingredients, then add pineapple mixture to flour mixture, stirring just until dry ingredients are moistened.
  4. Fold in carrots. Pour batter into a 10-inch square cake pan coated with cooking spray.
  5. Bake at 350°F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes.
  6. Remove from pan to a wire rack and cool completely (about 1 hour).
  7. For the Frosting
  8. Beat first 3 ingredients at medium speed with an electric mixer until smooth.
  9. Gradually add powdered sugar to butter mixture beating at low speed, just until blended.
  10. Beat in 1½ tsp of pineapple juice and add milk if desired.
  11. Place cake layer on a serving plate and spread the top with frosting.
Notes
The cake can also be baked in 2 (8-inch) cake pans, a 9x13 sheet pan or as cupcakes.
Nutrition Information
Calories: 204 Fat: 7.3g Carbohydrates: 31.9g Fiber: 1.9g Cholesterol: 28mg
Recipe by SoFabFood at https://sofabfood.com/carrot-cake-cream-cheese-frosting/