The carrot cake, which I’m keeping for myself and will probably freeze, is from Cooking Light magazine. I usually prefer very rich carrot cakes made with as much vegetable oil as possible, so I was skeptical towards Cooking Light Carrot Cake. The good news is it was very moist, had a great texture from the pineapple, coconut and walnuts (I used them instead of pecans) and a good flavor.
Here’s a link to the recipe in Cooking Light. One note. I halved the recipe and baked it in an 8 inch round cake pan. It took 30 minutes to bake.
Cooking Light Carrot Cake
- 5 ounces all-purpose flour 1 cup all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoons ground cinnamon
- 1/8 teaspoon salt
- 1 cup grated carrot
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 3 tablespoons butter softened
- 1 large egg plus 2 tablespoons lightly beaten egg
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk
- Cooking spray
- 3 ounces cream cheese softened
- 1/2 ounce fromage blanc or just use another 1/2 oz of cream cheese
- 1 tablespoon butter softened
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 1/2 cups powdered sugar I prefer 1 cup
- Preheat oven to 350°. Grease an 8 inch square baking pan. If using a glass pan, reduce oven heat to 325.
- Whisk the flour, baking powder, ground cinnamon, and salt together in a medium bowl. Stir in the 1 cup of grated carrots.
- Combine granulated sugar, brown sugar, and 3 tablespoons butter in a large bowl. Beat with a mixer at medium speed until combined. Add eggs and vanlila, beating well.
- Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
- Spread batter in the pan and bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean. Cool cake completely on a wire rack.
- Make the frosting. Beat the cream cheese and next 4 ingredients until creamy. Gradually add powdered sugar. Spread frosting evenly over top of cake.