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Tina’s Famous Carrot Cake
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Description
I started with a Cooking Light recipe and made it my own and in my opinion, my recipe is even lighter!
Ingredients
- FOR THE CAKE:
- 1-½ cup Whole Wheat Flour
- ⅔ cups Brown Sugar, Dark Or Light
- ⅔ cups White Sugar
- 2 teaspoons Baking Soda
- 1 teaspoon Salt (sea Salt Preferred)
- 2 teaspoons Ground Cinnamon (add 1/2 Teaspoon If Using Generic)
- ¼ teaspoons Nutmeg
- ¼ teaspoons Ginger
- 3 Tablespoons Olive Oil (extra Virgin Is Good)
- 2 whole Eggs (large)
- 2 cups Grated/pureed Carrots (almost Pureed)
- 1-½ cup Crushed Pineapple (loosely Drained)
- _____
- FOR THE FROSTING:
- 8 ounces, weight Neufchatel Cheese, Softened To Room Temperature
- 1-½ Tablespoon Butter, Softened To Room Temperature
- 1 cup Powdered Sugar, Or To Taste
Preparation
1. Preheat oven to 350 degrees
2. Grate/ puree carrots (about 7-8 medium-size) in food processor. You want them to be closer to a pureed consistency for this cake. It makes the cake more moist and more appealing to non-veggie lovers.
3. Combine dry ingredients (except for powdered sugar) in large bowl.
4. Combine eggs and oil, whip together.
5. Add eggs/oil, carrots, pineapple, and pineapple juice to dry mixture and mix together with large spoon. Batter will be thick.
6. Spray a 13 x 9 inch glass pan with cooking spray and then pour in the batter. Bake for 30-35 minutes.
7. Cool before frosting
Frosting:
1. Whip together cheese and butter
2. Add powdered sugar to taste (start with 1 cup)
3. Spread over cake in thin layer (the less sugar you put in the less frosting you get but it tastes creamier so a thin layer is fine)
ENJOY!!!
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2 Comments
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Tina Z on 2.1.2011
great! My cousin halved this recipe using an 8×8 pan and it turned out well. I also make cupcakes using this recipe, makes about 26-30 cupcakes, or 24 plus two small ramekins. Baking time is a little less with cupcakes.
vikki15 on 6.12.2010
This recipe is exactly like the one my mum has always made! I love this cake, it’s so delicious