Whole Grain Carrot Cake with a Light Cream Cheese Frosting

Happy second day of spring (yes spring, in spite of our 4th March snow storm). On a warmer, cheerier note, I’m sharing a delicious cake that is moist, sweet, creamy and good for you! Whole wheat flour, piles of beta carotene-rich carrots, chewy raisins, naturally sweet pineapple and light, fluffy cream cheese make this cake a healthy and luscious edition to your spring holiday table. This post is part of a springtime celebration of recipes at reciperedux.com.

Whole Grain Carrot Cake with a Light Cream Cheese Filling

Ingredients

1 1/3 cups whole wheat flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 cup canola oil

1 cup sugar

2 large whole eggs

3/4 cup crushed pineapple

4 cups grated carrots (3 large)

2/3 cup raisins

2 large egg whites

Cream Cheese Frosting

1 1/2 cups Neufchatel, softened (12 ounces)

3/4 cup powdered sugar

1 teaspoon vanilla extract

Directions

For the Cake

Preheat oven to 350 degrees. Spray two 9 inch cake pans or one 9 x 13 pan with cooking spray. Combine flour, baking soda, baking powder and cinnamon in a medium bowl. In a large bowl, beat the oil, sugar and 2 whole eggs until smooth. Add the dry ingredients to the egg mixture and blend well. Stir in carrots, pineapple, and raisins. Beat the egg whites with a mixer to medium peaks and fold into the batter. Pour batter into the pans and bake until skewer poked into middle of cake comes out with just a few moist crumbs, about 25 minutes. Cool on wire rack.

For the Frosting

Mix Neufchatel cheese, powdered sugar and vanilla extract with a mixer until smooth. Spread frosting on cooled cake. Sprinkle with powdered sugar. Store cake in refrigerator.

Nutrition Note: Neufchatel is a creamy white cheese that is a lighter version of cream cheese. It should not contain any thickeners or other additives.

Recipe is adapted from Healthy Cooking at Home with the Culinary Institute of America. I first made this cake while attending a healthy cooking class at the Culinary Institute of America in Hyde Park.

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judymatusky.com

 

 

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