Carrot Cake with Fluffy Cream Cheese Frosting

1
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.

Rating:
★★★★★ 1 vote

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

Step-By-Step

1Preheat oven to 350. Grease and lightly flour two 8 or 9 inch round cake pans & Set aside.
2In 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.
3Bake 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.
4Place 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 Carrot Cake with Fluffy Cream Cheese Frosting

Course/Dish: Cakes