Carrot Cake Recipe

The best delicious Carrot Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Carrot Cake recipe today!

Hello my friends, this Carrot Cake recipe will not disappoint, I promise! Made with simple ingredients, our Carrot Cake is amazingly delicious, and addictive, everyone will be asking for more Carrot Cake.

What Makes This Carrot Cake Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Carrot Cake.

Ready to make this Carrot Cake Recipe? Let’s do it!

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Ingredients & Directions


2 c Flour
2 ts Baking soda
2 ts Ground cinnamon
1 c Light brown sugar; packed
1 lg Egg
2 lg Egg whites
2/3 c Lowfat buttermilk
8 oz Crushed pineapple in juice
2 c Carrots; peeled and grated
3 tb Canola oil
2 ts Vanilla extract

-ICING-
6 oz Light cream cheese; softened
1 tb Light margarine; softened
1 1/2 c Confectioner’s sugar
1 ts Orange rind; grated
1/2 ts Vanilla extract

Cake:Combine flour, baking soda & cinnamon. Set aside. Combine brown
sugar, egg, egg whites, buttermilk, pineapple & its juice, carrots,
oil & vanilla. Beat at medium speed until well blended. Pour the
batter into a greased 13 x 9 pan. Bake at 350F for 25-35 minutes,
until a pick inserted in the center comes out clean. Cook cake in the
pan completely. Spread icing over cooled cake.

Icing: Combine cream cheese & margarine. Gradually add the powdered
sugar, mixing until smooth. Add the orange rind & vanilla.

Nutritional info/serving: 188.6 cal, 4.8g fat(22.5%), 17 mg chol, 210
mg sodium, 33.2 g carb

Notes: The original recipe used regular buttermilk. I only buy the
lowfat so that’s what I use in the cake.

Per serving: 187 Calories; 5g Fat (23% calories from fat); 4g
Protein; 33g Carbohydrate; 16mg Cholesterol; 197mg Sodium

NOTES : 4 WW points


Yields
18 servings

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