carrot cake with fluffy cream cheese frosting

★★★★★ 1 Review
ShaiHernandez avatar
By Shai Hernandez-Patterson
from Worcester, MA

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.

Ingredients For carrot cake with fluffy cream cheese frosting

  • 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 lg
    eggs beaten
  • 1/2 c
    brown sugar, lightly packed
  • 1/2 c
    canola oil
  • 1
    fluffy cream cheese frosting
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How To Make carrot cake with fluffy cream cheese frosting

  • 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.

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