Dessert

Carrot Spice Cake with cream cheese icing is for Dessert.

Carrot Spice Cake with cream cheese icing takes 15 minutes to prepare.

Carrot Spice Cake with cream cheese icing takes 40 minutes to cook.

Carrot Spice Cake with cream cheese icing makes 12 servings.

The ingredients for Carrot Spice Cake with cream cheese icing are:

3 cups shredded carrots (about 5 large)
1 20 oz can crushed pineapple in its own juice, drained well
1 c. raisins, plumped
1 1/2 c. sugar
2 eggs
1/2 c oil
juice and zest of 1 orange
1 cup flaked coconut
1 T vanilla
2 t cinnamon
1 t ground ginger
pinch cloves
pinch fresh ground nutmeg
1 t salt
2 t baking soda
2 1/2 cups AP flour
1/2 cup whole wheat flour

Cream Cheese icing
8 oz cream cheese (1 block) or Neufchatel cheese (low fat cream cheese)
1 lb confectioners sugar
2 T butter
1 t vanilla
1 t lemon juice

Here is how you make Carrot Spice Cake with cream cheese icing:

serves 12Cake batter assembly: This can be done with a mixer or by handIn a large work bowl combine the oil, sugar, eggs, vanilla and lemon & orange juices, mix well until throughly combined and smooth. Add orange zest, carrots, pineapple, coconut and raisins. Mix until combined, this will be lumpy.Mix dry ingredients together, including spices. Add dry ingredients to the wet in 3 installments, stirring in each round until flour is no longer visible but you don't want to over mix this, so don't go overboard. If using a stand mixer I'd go about 4-5 seconds on a 3-4 speed, scrape down sides, add the next round of dry good, mix 5 seconds, scrape, add last round of dry and mix 5-7 seconds longer. Prep 3 8 inch round cake pans by spraying with non stick spray and lining bottoms with parchment rounds.Distribute batter evenly among the 3 pans. Bake at 350* for 35 to 40 minute, or until cake tests clean in center. Run a knife along the edge of cake and allow to cool about 30 minutes before inverting out of pan. Once cakes are fully cooled you can frost the cake.Number of Servings: 12Recipe submitted by SparkPeople user KITCHENWITCHAY.

The nutritional information for Carrot Spice Cake with cream cheese icing is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 504.2

• Total Fat: 16.8 g
• Cholesterol: 49.6 mg
• Sodium: 526.7 mg
• Total Carbs: 83.3 g
• Dietary Fiber: 3.5 g
• Protein: 7.2 g