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
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
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.