Cooking Light Carrot Cake Number 2
Servings 8
Cost 5
Ingredients
CAKE:
- 1 ¾ cup all-purpose flour, spoon lightly into cup (220 grams)
- ⅔ cups whole wheat flour, spoon lightly into cup or weigh (85 grams)
- 2 teaspoons baking soda
- ¼ teaspoon nutmeg
- ¾ teaspoon allspice
- 1 teaspoon ground cinnamon
- ⅛ teaspoon salt (I use ½ teaspoon)
- ¾ cup very tightly packed brown sugar (170 grams)
- 3 tablespoons oil
- 2 large eggs
- 2 teaspoon vanilla extract
- 3 cups grated carrot (shred in processor, then chop) (300 grams)
- 8 oz can of pineapple, drained (save juice and use to soak the raisins)
- ½ cup raisins, soaked in pineapple juice and drained
- ⅔ cup buttermilk
Frosting
- 8 ounces cream cheese, softened (regular or light)
- 4 tablespoons butter (regular or lighter spread)
- 1 teaspoon vanilla extract
- 1-2 cups powdered sugar or Wholesome Yum Monk Fruit and Allulose Blend
- 1 tablespoon whole milk as needed (or cream)
Instructions
- Drain the pineapple and use the juice to soak the raisins for about an hour. Optional step.
- Preheat oven to 350°. Grease a 9x13 inch baking pan.
- Whisk the flours, baking soda, salt and spices together and set aside.
- In a mixing bowl, whisk together the sugar and oil, then whisk in the eggs, one by one, followed by the vanilla. Stir in the carrots, pineapple, raisins and vanilla.
- Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
- Spread batter in the pan and bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean. Let cool, then frost with cream cheese frosting.
- Make the frosting. Beat the cream cheese, butter, 1 cup of the sugar, milk and vanilla until creamy. Taste test and add more sugar to taste.