I am excited that Easter week is here! With the spring awakening all around me here in the North Country, I enjoy serving up this lightened-up carrot cake to my friends and loved ones.
"Spring Fling Carrot Cake"
- 2 cups King Arthur all-purpose flour
- 3/4 cup brown sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 (8-oz.) can crushed pineapple, drained
- 1/4 cup canola oil
- 2 large eggs
- 2 egg whites
- 2 teaspoons Rodelle pure vanilla extract
- 3 cups grated carrots (5-6 large carrots)
Optional Garnish: 1 teaspoon cinnamon, 1/4 cup chopped pecans
Preheat oven to 350°. Coat two 8-inch round baking pans with cooking spray. In medium mixing bowl, add flour, brown sugar, baking soda, cinnamon and salt. Combine well. Set aside. In separate large mixing bowl, add pineapple, oil, eggs and vanilla. Gradually add dry flour mixture to pineapple mixture in thirds, stirring well between each addition, until all of flour mixture has been added. Fold in carrots and mix well. Pour batter evenly into baking pans. Bake 22-25 minutes, or until a wooden toothpick inserted in center comes out clean. Remove from oven and place on heat-safe surface such as a wire rack to cool. Frost, if desired, with cream cheese frosting and garnish with cinnamon and chopped pecans. Enjoy!
"Spring Fling Cream Cheese Frosting"
- 1 (8-oz.) package 1/3 less-fat cream cheese
- 1 teaspoon Rodelle vanilla extract
- 1 cup powdered sugar
- 1 to 2 teaspoon skim milk
- Place cream cheese and vanilla extract in mixing bowl and beat with an electric mixer on medium speed until smooth consistency. Gradually add powdered sugar to cream cheese mixture in thirds, mixing on low speed between additions, until all of powdered sugar has been added. Add 1 teaspoon of milk and mix on low speed 5 minutes. If consistency is thicker than desired, add an additional teaspoon of milk and mix on low speed until it reaches your desired consistency. Frost cooled carrot cake.