Pineapple and freshly grated carrot sing of spring sweetness. Nothing is sacrificed in this lightened-up cream cheese frosting; it’s just as decadent as you always remembered.
Layered Carrot Cake
Makes: 16 servings
- 3 cups all-purpose flour
- 1 cup plus 2 Tbsp. granulated sugar
- 3 tsp baking soda
- 1½ tsp ground cinnamon
- 1½ tsp table salt
- 1½ (8-oz.) cans crushed pineapple in juice, drained
- ⅓ cup vegetable oil
- 3 large eggs
- 3 large egg whites
- 1½ Tbsp vanilla extract
- 4½ cups grated carrots
- Vegetable cooking spray
- 1 8oz package 1/3-less-fat cream cheese
- ¼ cup butter, softened
- 2 tsp vanilla extract
- 6 cups powdered sugar
- 2-4 tsp fat-free milk (optional)
- Prepare Batter: Preheat oven to 350°F. Combine first 5 ingredients in a large bowl; make a well in center of mixture. Whisk together pineapple and next 4 ingredients; add pineapple mixture to flour mixture, stirring just until dry ingredients are moistened. Fold in carrots. Pour batter into 2 greased (with cooking spray) and floured (8-inch) round cake pans.
- Bake at 350°F for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to a wire rack; cool completely (about 1 hour).
- Prepare Frosting: Beat first 3 ingredients at medium speed with an electric mixer until smooth. Gradually add powdered sugar to butter mixture; beat at low speed just until blended. (Do not overbeat.) If desired, beat in up to 4 teaspoons milk to desired consistency. Place 1 cake layer on a serving plate; spread with 2/3 cup frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake.
Layered Carrot Cake Copyright © Rebecca Lang Cooks | rebeccalangcooks.com