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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 166.9
  • Total Fat: 4.3 g
  • Cholesterol: 38.3 mg
  • Sodium: 277.6 mg
  • Total Carbs: 29.8 g
  • Dietary Fiber: 0.9 g
  • Protein: 3.3 g

View full nutritional breakdown of Carrot Cake calories by ingredient
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Carrot Cake

Submitted by: BRIDIESSONG

Introduction

From CookingLight.com & only one modification- LIGHT butter!
Separate recipe for cream cheese frosting as I ate one w/o the frosting because I wanted one & was out of all the ingredients for the frosting. It was DELISH!
From CookingLight.com & only one modification- LIGHT butter!
Separate recipe for cream cheese frosting as I ate one w/o the frosting because I wanted one & was out of all the ingredients for the frosting. It was DELISH!

Number of Servings: 16

Ingredients

    light butter
    brown sugar
    granulated sugar
    eggs
    egg whites
    vanilla extract
    flour
    baking soda
    cinnamon
    salt
    lowfat buttermilk
    carrots

Directions

Preheat oven to 350°.

To prepare cake, coat a 13 x 9-inch baking pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray; set aside.

*I MADE MINE INTO CUPCAKES WITH PAPERS- TURNED OUT GREAT!*

Place 9 tablespoons butter, brown sugar, and granulated sugar in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended. Add eggs and egg whites, 1 at a time, beating well after each addition until pale and fluffy. Beat in 2 teaspoons of vanilla extract.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, cinnamon, and 1/4 teaspoon salt, stirring with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Stir in carrot. Spoon batter into prepared pan. Sharply tap pan once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Carefully peel off wax paper; cool completely on wire rack.

To prepare frosting, place the cream cheese, 1/4 cup butter, 2 teaspoons of vanilla, and 1/8 teaspoon salt in a large bowl; beat with a mixer at medium speed until smooth. Gradually add 2 cups powdered sugar, beating at low speed until smooth (do not overbeat). Stir in the remaining 3/4 cup powdered sugar. Cover and chill 30 minutes. Spread frosting over top of cake.

Number of Servings: 16

Recipe submitted by SparkPeople user BRIDIESSONG.






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  • 1 of 1 people found this review helpful
    me too would like the amounts for this recipe if have, thanks - 2/15/09

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  • 1 of 1 people found this review helpful
    You did not give amounts for the ingredients - how about letting us know how much of what? It looks interesting and I would to try it. - 2/15/09

    Was this review helpful?   yes  No