Carrot Cake With Cream Cheese Frosting Recipe
Ingredients
| Cooking spray | ||
| All purpose flour | 1 Cup (16 tbs) | |
| Baking soda | 1 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Ground nutmeg | 1/4 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| Pineapple | 1 Can (10oz), crushed | |
| Granulated Sugar | 3/4 Cup (16 tbs) | |
| Vegetable oil | 1/3 Cup (16 tbs) | |
| Egg whites | 2 Large | |
| Egg | 1 Large | |
| Orange rind | 1 Teaspoon, grated | |
| Vanilla extract | 1 Teaspoon | |
| Carrot | 1 1/2 Cup (16 tbs), grated | |
| Raisins | 1/3 Cup (16 tbs) | |
| 1/2 cup (4 ounces) 1/3-less-fat cream cheese | ||
| Powdered sugar | 2 Cup (16 tbs), sifted | |
| Pecans | 2 Teaspoon, finley chopped | |
Directions
1. Preheat oven to 350°.
2. Coat bottom of a 9-inch square baking pan with cooking spray; line bottom with wax paper. Coat wax paper with cooking spray.
3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients.
4. Combine pineapple and next 6 ingredients in a large bowl. Beat with a mixer at medium speed until well blended. Add flour mixture; beat just until blended. Stir in carrot and raisins. Pour batter into prepared pan. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Remove wax paper. Cool completely on wire rack.
5. Beat cream cheese with a mixer at medium speed until smooth. Gradually add powdered sugar; beat at low speed just until blended.
6. Place cake layer on a plate; spread top and sides with cream cheese mixture. Sprinkle top with pecans. Store cake loosely covered in refrigerator.
2. Coat bottom of a 9-inch square baking pan with cooking spray; line bottom with wax paper. Coat wax paper with cooking spray.
3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients.
4. Combine pineapple and next 6 ingredients in a large bowl. Beat with a mixer at medium speed until well blended. Add flour mixture; beat just until blended. Stir in carrot and raisins. Pour batter into prepared pan. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Remove wax paper. Cool completely on wire rack.
5. Beat cream cheese with a mixer at medium speed until smooth. Gradually add powdered sugar; beat at low speed just until blended.
6. Place cake layer on a plate; spread top and sides with cream cheese mixture. Sprinkle top with pecans. Store cake loosely covered in refrigerator.
Chef
