Welcome to my virtual kitchen, where we’re about to create magic with a Light Carrot Cake with Cream Cheese Frosting recipe! I’m beyond excited to share this culinary gem with you. Picture this: a perfectly moist and tender carrot-infused cake, topped with a dreamy cream cheese frosting that will leave you craving more. Whether you’re a seasoned baker or just starting your baking journey, this recipe is designed to guide you every step of the way. So, grab your apron, preheat the oven, and let’s create a masterpiece that will dazzle your taste buds!
Light Carrot Cake with Cream Cheese Frosting
- 1 13 X 9 inch baking pan
- 2 large bowl
- 1 spoon or rubber spatula
- 1 electric mixture
- 1 medium bowl
- 1½ cups whole wheat pastry flour
- 1 cup all purpose flour
- 2½ teaspoons cinnamon
- 2 teaspoons baking soda
- ½ teaspoon nutmeg
- ½ teaspoon ground cloves (optional)
- 6 egg white (at room temperature)
- 1 cup sugar
- 1 cup unsweetened applesauce
- 2 teaspoons canola oil
- ½ cup low fat buttermilk (I use 1/2 cup skim milk with 1/2 tablespoon apple cider vinegar in place of buttermilk)
- 1½ teaspoons vanilla
- 2 cups shredded carrots
- ⅔ cup chopped walnuts
- ½ cup raisins
Low Calorie Cream Cheese Frosting:
- 1 package Neufchatel or light cream cheese (at room temperature)
- ½-¾ pound powdered sugar (the humidity level outside will have a lot to do with how much powdered sugar you will need to make the frosting stiff)
- 1 teaspoon vanilla
- 8 ounces light cream cheese, at room temperature
- 1 cup marshmallow fluff*
- 1 teaspoon fresh lemon juice
- 1 teaspoon vanilla extract
- ½ cup powdered sugar
- Preheat the oven to 350 degrees and spray 13 X 9 inch baking pan with non-stick spray; set aside.
- In a large bowl combine the flours, cinnamon, baking soda, nutmeg and cloves; mix well and set aside. In another large bowl beat the egg whites until soft peaks form. Slowly beat in the sugar, then slowly beat in the applesauce, oil, buttermilk and vanilla. Using a spoon or rubber spatula, stir in the flour mixture until just combined. Fold in the carrots, walnuts and raisins.
- Spread mixture into the prepared pan and bake for approximately 40 minutes, or until toothpick inserted near the center comes out clean. Allow cake to cool completely before frosting.
Low Calorie Cream Cheese Frosting:
- Beat the cream cheese with an electric mixture on low until it is soft and creamy. Gradually add the powdered sugar, increase speed to medium, and beat until frosting begins to stiffen. Beat in the vanilla.
- Use immediately, or refrigerate until ready to frost.
- In a medium bowl stir together the cream cheese, marshmallow fluff, lemon juice and vanilla until well combined. Gradually beat in the powdered sugar, and continue to beat until frosting reaches a spreadable consistency. Use immediately or refrigerate until ready to frost.
Mastering the art of creating a perfect Light Carrot Cake with Cream Cheese Frosting requires a few essential cooking tips and tricks. Let me share some insights that will help you achieve the best results and avoid common mistakes.
- Achieving Moisture and Flavor: To ensure a moist and flavorful carrot cake, grate the carrots finely and squeeze out any excess moisture. This will prevent the cake from becoming dense and help the flavors shine through.
- Room Temperature Ingredients: Using room temperature eggs and butter is crucial for a smooth batter. Cold ingredients can result in an uneven texture and affect the overall rise of the cake. So, remember to take them out of the fridge ahead of time.
- Proper Mixing Techniques: When combining the dry and wet ingredients, avoid overmixing the batter. Overmixing can lead to a dense cake. Mix until just combined to retain the light and airy texture.
- The Perfect Baking Time: Keep a close eye on the cake while it’s baking. Insert a toothpick into the center, and if it comes out clean or with a few moist crumbs, it’s ready. Overbaking can result in a dry cake, so be mindful of the time.
Serving Your Light Carrot Cake with Cream Cheese Frosting
Once you’ve baked your exquisite Light Carrot Cake with Cream Cheese Frosting, it’s time to explore the wonderful world of serving suggestions. Here are some ideas to elevate your cake experience and impress your guests.
- Creamy Frosting and Nuts: Top the cake generously with cream cheese frosting and sprinkle chopped walnuts or pecans on top. The creamy frosting complements the cake’s sweetness, while the nuts add a delightful crunch.
- Seasonal Fruit Medley: Serve slices of the cake with a side of fresh seasonal fruit, such as sliced strawberries, blueberries, or raspberries. The juicy and vibrant fruits provide a refreshing contrast to the rich flavors of the cake.
- Decadent Caramel Drizzle: For an indulgent twist, drizzle warm caramel sauce over individual slices of the cake. The combination of the sweet caramel and the moist carrot cake creates a heavenly flavor combination.
- Afternoon Tea Delight: Pair a slice of Light Carrot Cake with Cream Cheese Frosting with a cup of aromatic herbal tea, such as chamomile or Earl Grey. The tea’s subtle flavors complement the cake’s sweetness, creating a delightful afternoon treat.
I’ve compiled a list of frequently asked questions to address any doubts you may have about Light Carrot Cake with Cream Cheese Frosting. Let’s dive into these common queries and find the answers you’re looking for.
How should I store leftover Light Carrot Cake with Cream Cheese Frosting?
To store leftover cake, cover it tightly with plastic wrap or place it in an airtight container. Keep it in the refrigerator for up to 3-4 days. Before serving, allow the cake to come to room temperature to restore its texture and flavors.
Can I make Light Carrot Cake with Cream Cheese Frosting ahead of time for a special occasion?
Absolutely! You can bake the cake in advance and store it in the refrigerator. However, it’s best to frost it just before serving to maintain the frosting’s freshness and texture.
Can I make this recipe gluten-free?
Yes, you can! Substitute the all-purpose flour with a gluten-free flour blend in a 1:1 ratio. Be sure to check the packaging instructions for any additional modifications needed for gluten-free baking.
Can I freeze the carrot cake for later use?
Yes, you can freeze the carrot cake. Wrap the cooled cake tightly in plastic wrap and place it in a freezer-safe bag or container. It can be stored in the freezer for up to 2-3 months. Thaw the cake in the refrigerator overnight before serving.
Can I make cupcakes instead of a whole cake with this recipe?
Absolutely! This recipe can be easily adapted to make delicious carrot cake cupcakes. Simply pour the batter into lined cupcake tins and adjust the baking time to approximately 20-25 minutes, or until a toothpick inserted comes out clean.
Get ready to indulge in a delightful Light Carrot Cake with Cream Cheese Frosting. This blog post offers valuable cooking tips, serving suggestions, and answers to common questions. With step-by-step guidance, you’ll be able to create a moist and flavorful carrot cake that will leave everyone craving for more. Don’t keep this recipe to yourself, share it with others, and be sure to subscribe for more delectable recipes!