Carrot Cake with Cream Cheese Frosting recipe

Ingredients

Cooking spray

1 tablespoon all-purpose flour

2 1/4 cups all-purpose flour

2 teaspoons baking powder

1 1/2 teaspoons ground cinnamon

1/2 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon ground nutmeg

2/3 cup granulated sugar

2/3 cup packed brown sugar

1/2 cup applesauce

1/3 cup vegetable oil

1/4 cup plain fat-free yoghurt

2 1/2 teaspoons vanilla extract

2 large egg whites

1 large egg

2 cups finely shredded carrot

1/4 cup chopped walnuts

Cream Cheese Frosting

2/3 cup tub-style light cream cheese, chilled

1 1/4 teaspoons vanilla extract

3 1/2 cups confectioners' sugar

 

Recipe

 

• Preheat oven to 375 degrees F.
• Coat two 8-inch round cake pans with cooking spray, and dust pans with 1 tablespoon flour.
• Lightly spoon 2 1/4 cups flour into dry measuring cups; level with a knife.
• Combine 2 1/4 cups flour, baking powder, cinnamon, salt, baking soda and nutmeg in a medium bowl.
• Combine granulated sugar and next 7 ingredients (granulated sugar through egg) in a large bowl; beat well at medium speed of a mixer.
• Add to flour mixture, stirring just until moist. Stir in carrot.
• Pour cake batter into prepared pans. Sharply tap pans once on counter to remove air bubbles.
• Bake for 30 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pans 10 minutes on wire racks; remove from pans. Cool completely on wire racks.
• Place 1 cake layer on a plate; spread with 2/3 cup Cream Cheese Frosting, and top with other cake layer.
• Spread remaining frosting over top and sides of cake.
• Sprinkle walnuts over top of cake.
• Store cake loosely covered in refrigerator.

 

Cream Cheese Frosting:

• Beat cream cheese and vanilla extract in a large bowl at medium speed of a mixer until smooth.
• Gradually add sugar; beat at low speed until smooth (do not over-beat).
• Cover and chill.

 

Recipe ends

 

 

 

 

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