Light Carrot Cake
20 ingredients
12 steps
Ingredients
- Nonstick cooking spray
- 1 1/4 cups all-purpose flour
- 1 1/4 cups whole wheat pastry flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon allspice
- 1/2 teaspoon ground ginger
- Fine salt
- 2 large eggs
- 1 egg white
- 1 cup packed light brown sugar
- 3/4 cup granulated sugar
- 1/2 cup canned crushed pineapple in fruit juice
- 1/2 cup vegetable oil
- 5 medium carrots, peeled and grated (about 3 cups)
- Light Cream Cheese Frosting, recipe follows
- 8 ounces reduced-fat cream cheese, at room temperature
- 3/4 cup powdered sugar
- 1 teaspoon fresh lemon zest
Directions
-
1Preheat the oven to 350 degrees F. Spray a 13-by-9-inch metal baking pan with nonstick spray.
-
2Line the bottom with parchment paper.
-
3Whisk together the all-purpose flour, pastry flour, baking powder, cinnamon, baking soda, allspice, ginger and 1/2 teaspoon salt in a medium bowl.
-
4In a large mixing bowl, add the eggs, egg white, brown sugar and granulated sugar and beat until light and creamy, about 3 minutes.
-
5Add the pineapple and vegetable oil and mix until thoroughly incorporated into the batter, about another minute.
-
6Add the dry ingredients in thirds and mix until combined, 1 to 2 minutes.
-
7Add the carrots and mix until just combined.
-
8Pour the batter into the prepared baking pan and bake for 35 minutes.
-
9Let the cake cool completely before flipping out of the pan and removing the parchment paper.
-
10Top with the cream cheese frosting.
-
11Beat the cream cheese, powdered sugar and lemon zest together until light and fluffy.
-
12Frost the carrot cake.
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