Carrot Spice Cake with cream cheese icing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 cups shredded carrots (about 5 large)1 20 oz can crushed pineapple in its own juice, drained well1 c. raisins, plumped1 1/2 c. sugar2 eggs1/2 c oiljuice and zest of 1 orange 1 cup flaked coconut1 T vanilla2 t cinnamon1 t ground gingerpinch clovespinch fresh ground nutmeg1 t salt2 t baking soda2 1/2 cups AP flour1/2 cup whole wheat flourCream Cheese icing8 oz cream cheese (1 block) or Neufchatel cheese (low fat cream cheese)1 lb confectioners sugar 2 T butter1 t vanilla1 t lemon juice
serves 12
Cake batter assembly: This can be done with a mixer or by hand
In a large work bowl combine the oil, sugar, eggs, vanilla and lemon & orange juices, mix well until throughly combined and smooth. Add orange zest, carrots, pineapple, coconut and raisins. Mix until combined, this will be lumpy.
Mix dry ingredients together, including spices. Add dry ingredients to the wet in 3 installments, stirring in each round until flour is no longer visible but you don't want to over mix this, so don't go overboard. If using a stand mixer I'd go about 4-5 seconds on a 3-4 speed, scrape down sides, add the next round of dry good, mix 5 seconds, scrape, add last round of dry and mix 5-7 seconds longer.
Prep 3 8 inch round cake pans by spraying with non stick spray and lining bottoms with parchment rounds.
Distribute batter evenly among the 3 pans. Bake at 350* for 35 to 40 minute, or until cake tests clean in center. Run a knife along the edge of cake and allow to cool about 30 minutes before inverting out of pan. Once cakes are fully cooled you can frost the cake.
Number of Servings: 12
Recipe submitted by SparkPeople user KITCHENWITCHAY.
Cake batter assembly: This can be done with a mixer or by hand
In a large work bowl combine the oil, sugar, eggs, vanilla and lemon & orange juices, mix well until throughly combined and smooth. Add orange zest, carrots, pineapple, coconut and raisins. Mix until combined, this will be lumpy.
Mix dry ingredients together, including spices. Add dry ingredients to the wet in 3 installments, stirring in each round until flour is no longer visible but you don't want to over mix this, so don't go overboard. If using a stand mixer I'd go about 4-5 seconds on a 3-4 speed, scrape down sides, add the next round of dry good, mix 5 seconds, scrape, add last round of dry and mix 5-7 seconds longer.
Prep 3 8 inch round cake pans by spraying with non stick spray and lining bottoms with parchment rounds.
Distribute batter evenly among the 3 pans. Bake at 350* for 35 to 40 minute, or until cake tests clean in center. Run a knife along the edge of cake and allow to cool about 30 minutes before inverting out of pan. Once cakes are fully cooled you can frost the cake.
Number of Servings: 12
Recipe submitted by SparkPeople user KITCHENWITCHAY.
Nutritional Info Amount Per Serving
- Calories: 504.2
- Total Fat: 16.8 g
- Cholesterol: 49.6 mg
- Sodium: 526.7 mg
- Total Carbs: 83.3 g
- Dietary Fiber: 3.5 g
- Protein: 7.2 g
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