Carrot Cake with Fluffy Cream Cheese Frosting

Shai Hernandez-Patterson

By
@ShaiHernandez

This recipe came from Diabetic Living Magazine 2013.

Tip
* Be sure to finely shred the carrots to prevent them from sinking to the bottom of the pan during baking.

Tip
**Sugar Substitutes: Choose Splenda® Sugar Blend for Baking to substitute for the granulated sugar and Splenda® Brown Sugar Baking Blend to substitute for the brown sugar. Follow package directions to use product amount equivalent to 1/2 cup granulated and 1/2 cup brown sugar.


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Rating:

Ingredients

1-1/2 c
flour
2/3 c
flaxseed meal
2 tsp
baking powder
1 tsp
pumpkin pie spice
1/2 tsp
baking soda
3 c
finely shredded carrot
4 large
eggs beaten
1/2 c
brown sugar, lightly packed
1/2 c
canola oil
1
fluffy cream cheese frosting

Directions Step-By-Step

1
Preheat oven to 350. Grease and lightly flour two 8 or 9 inch round cake pans & Set aside.
2
In a large bowl, stir together flour, flax-seed meal, baking powder, pumpkin pie spice, baking soda and 1/4 teaspoon salt. Set aside. In another bowl - combine carrots, eggs, sugars and oil. Add mixture all at once to flour mixture. Stir until combine and then divide into the two prepared pans.
3
Bake 25-30 minutes for 8 inch pans or 20-25 minutes for 9 inch pans or until it can pass a tooth pick test. Cool cakes in pans on wire racks 10 minutes then invert onto racks to cool completely.
4
Place one cake layer on a platter. Top with half of the fluffy cream cheese frosting. Place the second layer on top of the frosting, spread with the remaining frosting.

About this Recipe

Course/Dish: Cakes