Carrot Cake

  • Recipe Borrowed from: http://www.myrecipes.com/recipe/layered-carrot-cake-50400000111526/
  • Image is my own

  • CARROT CAKE BATTER
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 (8-oz.) can crushed pineapple in juice, drained
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 2 egg whites






  • 1 tablespoon vanilla extract
  • 3 cups grated carrots
  • Vegetable cooking spray
  • CREAM CHEESE FROSTING
  • 1/2 (8-oz.) package 1/3-less-fat cream cheese
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar
  • 1 to 2 tsp. fat-free milk (optional)
Prepare Batter:
1. Preheat oven to 350°. Combine first 5 ingredients in a large bowl; make a well in center of mixture. Whisk together pineapple and next 4 ingredients; add pineapple mixture to flour mixture, stirring just until dry ingredients are moistened. Fold in carrots. Pour batter into 2 (8-inch) round cake pans coated with cooking spray.
2. Bake at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to a wire rack; cool completely (about 1 hour).
Prepare Frosting:
Beat first 3 ingredients at medium speed with an electric mixer until smooth. Gradually add powdered sugar to butter mixture; beat at low speed just until blended. (Do not overbeat.) Beat in up to 2 tsp. milk for desired consistency. Place 1 cake layer on a serving plate; spread with 2/3 cup frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake.

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