Dessert

A Lighter Carrot Cake is for Dessert.

A Lighter Carrot Cake takes 45 minutes to prepare.

A Lighter Carrot Cake takes 30 minutes to cook.

A Lighter Carrot Cake makes 12 servings.

The ingredients for A Lighter Carrot Cake are:

2 1/2 cups - *Wheat flour, unbleached baking (or bread flour)
1 tsp - Baking Powder
1 tsp - Baking Soda
1 tsp - Cinnamon, ground
3/4 tsp - Sea Salt, fine
1/2 tsp - Ginger, ground
1/2 tsp - Nutmeg, ground
3 sticks (plus a little extra) - Butter, unsalted
1 cup - Light Brown Sugar
1/4 cup - Splenda Sugar Blend for Baking
3 each - Grade A Extra Large Eggs (can substitute EggBeaters)
2 1/2 tsp - Vanilla Extract
3/4 cup - Canned pineapple, crushed (reserve juice)
1/2 cup - Pineapple Juice
3 cups - Carrots, raw, grated
1 cup - Pecans, finely chopped

Butter Cream Cheese Frosting:
8 oz - Cream Cheese, room temperature
1 tsp - Vanilla extract
1 stick - Butter, unsalted, room temperature (or light butter spread)
3-4 cups - Powder Sugar, sifted

Here is how you make A Lighter Carrot Cake:

Preheat oven to 350 degrees.Butter three 9-inch cake pans (or one 9x13 long). Line pans with parchment paper, butter and lightly dust with flour, tapping out any excess.In medium mixing bowl, mix together flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg. Set aside.Beat the butter and sugars until light and fluffy. Add eggs one at a time, beating well with each addition. Beat 3 minutes (or until well blended). Add vanilla, pineapple juice, crushed pineapple, and carrots. Beat an additional 2-3 minutes until well incorporated.Add dry ingredients and mix by hand until flour incorporated. Mix in finely chopped pecans. Scrape batter into pans and evenly spread.Bake approximately 25-30 minutes until golden brown and top springs back when lightly touched and a toothpick inserted in the center comes out clean. Let cool for 15 minutes before removing cake from pans. Continue cooling on wire rack (approximately 30-45 minutes). Frost and top with shredded coconut and/or chopped pecans (optional).Butter Cream Cheese FrostingMakes enough for one 9x13 in cake pan or three 9-inch rounds. Since the cake is on the lighter side, this is only about ½ of the amount of icing traditionally used.Beat cream cheese and vanilla with mixer until creamy. Slowly add butter in 1/3’rds until well incorporated, beating well with each addition. Gradually add small amounts of confectioners’ sugar (sifted), beating until smooth and creamy. Start with 2 cups adding until results achieved. For less frosting, divide in half.Makes 12 smaller-size portions (or 10 regular)Number of Servings: 12Recipe submitted by SparkPeople user SHERDUNN.

The nutritional information for A Lighter Carrot Cake is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 770.0

• Total Fat: 43.4 g
• Cholesterol: 155.0 mg
• Sodium: 399.9 mg
• Total Carbs: 89.0 g
• Dietary Fiber: 2.7 g
• Protein: 72.3 g