Carrot cake with cream cheese frosting might be one of my favorite things. Every time it appears on a dessert menu, I feel compelled to order it/stuff my face! And who doesn’t love carrot cake? (I actually found a co-worker today who said he didn’t like it, I looked at him as if he was speaking blasphemy!)
So, I set out on a mission to find a yummy, healthy recipe for carrot cake. Personally, the key to a delicious carrot cake is making sure that it retains its moisture. A lot of times I feel carrot cakes end up too dry and crumbly, not very appetizing.
This recipe eliminates the heavy frosting, by using fat-free cream cheese, and reduces calories by using honey instead of sugar and eliminating the nuts and raisins.
You can save time when making this recipe by buying pre-shredded carrots, or, I just used my electric chopper to get the job done in a flash.
To start, you combine all the dry ingredients in one bowl. In addition to the cinnamon the recipe called for, I added a bit of nutmeg to the recipe to give it that nutty flavor without the actual nuts.
Then combine the “wet” ingredients, including the eggs, egg whites, honey, lemon juice and carrots.
Blend with an electric mixer. Then add in the dry ingredients and stir with a spoon. Don’t use the electric mixer, because you will over-beat the batter.
Pour the batter into a pan sprayed with cooking spray.
Bake for about 30-35 minutes. Let cool.
While the cake is cooling, make the frosting! Combine cream cheese, powdered sugar and vanilla in a large bowl and use the electric mixer to make the frosting.
Once the cake is fully cooled, frost!
This cake is super easy to make, and really healthy, so what is not to like! It stays super-moist and is great for whipping together for an impromptu dinner party, or if you are me, bribing co-workers and bosses into action. I say work with what you got, and I got baked goods!
3/4 cup all-purpose flour
2/3 cup whole-wheat flour
1 tsp baking soda
1 tsp ground nutmeg
1 tsp ground cinnamon
1/2 tsp salt
1 large egg
2 egg whites
3/4 cup honey
1/4 cup vegetable oil
1 tbsp lemon juice
3 cups carrots, grated
3 ounces fat-free cream cheese
3 tbsp powdered sugar
1 tsp vanilla extract
Pre-heat oven to 350°
Spray 8-inch square pan with cooking spray
In a medium bowl, combine both flours, baking soda, nutmeg, cinnamon and salt
In a large bowl, combine egg, egg whites, lemon juice, honey, oil and carrots using an electric mixer
Use a spoon to stir in flour mixture until blended
Pour batter into prepared pan
Bake 30-35 minutes
Remove from oven and cool completely
While the cake is cooling, combine cream cheese, powdered sugar and vanilla in a large bowl, blend with an electric mixer
Once the cake is cooled, frost!
Yields 12 servings