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Light Carrot Cake with Cream Cheese Frosting

Light Carrot Cake with Cream Cheese Frosting

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!
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Prep Time 15 minutes
Cook Time 1 hour
Servings: 15 people
Course: Dessert
Cuisine: American
Calories: 239
Ingredients Equipment Method Video Notes

Ingredients
  

  • 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

Equipment

  • oven
  • 1 13 X 9 inch baking pan
  • 2 large bowl
  • 1 spoon or rubber spatula
  • 1 electric mixture
  • 1 medium bowl

Method
 

  1. Preheat the oven to 350 degrees and spray 13 X 9 inch baking pan with non-stick spray; set aside.
  2. 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.
  3. 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:
  1. 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.
  2. Use immediately, or refrigerate until ready to frost.
  3. 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.

Video

Notes

*The marshmallow fluff is used instead of butter in this easy frosting (the butter is what normally gives frosting it’s “stiffness” and holds everything together so that it isn’t too liquid). Replacing the butter keeps the fat, calorie and cholesterol counts low. To simplify clean-up, spray the measuring cup with non-stick spray before attempting to measure out the marshmallow fluff (that stuff sticks like glue!)