Carrot Spice Cake with cream cheese icing

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Carrot Spice Cake with cream cheese icing calories by ingredient
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Introduction

spiced cake with lots of fruit and veggies spiced cake with lots of fruit and veggies
Number of Servings: 12

Ingredients

    3 cups shredded carrots (about 5 large)
    1 20 oz can crushed pineapple in its own juice, drained well
    1 c. raisins, plumped
    1 1/2 c. sugar
    2 eggs
    1/2 c oil
    juice and zest of 1 orange
    1 cup flaked coconut
    1 T vanilla
    2 t cinnamon
    1 t ground ginger
    pinch cloves
    pinch fresh ground nutmeg
    1 t salt
    2 t baking soda
    2 1/2 cups AP flour
    1/2 cup whole wheat flour

    Cream Cheese icing
    8 oz cream cheese (1 block) or Neufchatel cheese (low fat cream cheese)
    1 lb confectioners sugar
    2 T butter
    1 t vanilla
    1 t lemon juice

Directions

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.

TAGS:  Desserts |

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