carrot cake with fluffy cream cheese frosting
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.
prep time
cook time
method
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yield
Ingredients
- 1-1/2 cup flour
- 2/3 cup flaxseed meal
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 3 cups finely shredded carrot
- 4 large eggs beaten
- 1/2 cup brown sugar, lightly packed
- 1/2 cup canola oil
- 1 - fluffy cream cheese frosting
How To Make carrot cake with fluffy cream cheese frosting
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Step 1Preheat oven to 350. Grease and lightly flour two 8 or 9 inch round cake pans & Set aside.
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Step 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.
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Step 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.
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Step 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.
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