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As a child, few things beat the smell of my mother’s carrot cake when celebrating special occasions! Even today, I beg for this all-time favorite whenever I’m home for my Birthday.
Recently, I decided to tweak my mother’s recipe by adding healthier ingredients so that I could enjoy the same pleasure with less guilt, and I was pleasantly surprised by the moist, flavorful results!!
Icing On The Cake
Naturally the cake had to be topped with DELICIOUS cream cheese frosting, which, even though slightly modified for a healthier version, was still amazing!
Ingredients
CARROT CAKE BATTER
2 cups wheat flour
3/4 cup granulated sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 cup crushed pineapple
1/4 cup applesauce
Vegetable cooking spray
2 large eggs
2 egg whites
2 tablespoons vanilla extract
4 cups freshly grated carrots
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CREAM CHEESE FROSTING
CREAM CHEESE FROSTING
1 (8-oz.) package cream cheese
2 tablespoons butter, softened
2 teaspoons vanilla extract
3 cups powdered sugar
Milk (optional)
Preparation
Prepare Batter:
- Preheat oven to 350°. Combine first 5 ingredients in a large bowl. Whisk together pineapple and next 4 ingredients; add pineapple mixture to flour mixture, stirring just until dry ingredients are moistened. Fold in carrots. Pour batter into 2 (8-inch) round cake pans coated with cooking spray.
- Bake at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to a wire rack; cool completely (about 1 hour).
Prepare Frosting:
Beat first 3 ingredients at medium speed with an electric mixer until smooth. Gradually add powdered sugar to butter mixture; beat at low speed just until blended. (Careful not overbeat.) Optional: Add milk for desired consistency. Place 1 cake layer on a serving plate; spread with 2/3 cup frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake.
Tip: For an even healthier option, forgo the frosting and use the batter to make muffins!