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Carrot Cake with Cream Cheese Frosting
Takes you back to your childhood!
- 2 Cups Arrowhead Mills Whole Grain Pastry Flour
- 2 teaspoon aluminum-free baking powder
- 2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon sea salt
- 1 Cup turbinado sugar or organic sugar
- 2 whole eggs
- 2 egg whites
- ¹⁄3 Cup canola oil
- 2 teaspoon vanilla extract
- 1 Cup buttermilk or fat-free plain yogurt
- 2 Cup finely shredded carrots
- ½ Cup golden raisins
- ½ Cup well-drained crushed pineapple
- 2 ounces reduced-fat cream cheese, at room temperature
- 2 Tablespoon unsalted margarine, at room temperature
- 1¼ Cups organic powdered sugar
- ½ teaspoon vanilla extract
- 3 Tablespoons chopped walnuts or pecans
- To make the cake: Preheat oven to 350°F. Coat two 8-inch round cake pans with cooking spray.
- In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, using a whisk, beat the sugar, eggs, egg whites, oil, and vanilla extract until well blended and frothy. Whisk in the buttermilk or yogurt. Stir in the carrots, raisins, and pineapple. Add the flour mixture and stir just until blended.
- Evenly divide the batter between the prepared cake pans. Bake for 25 minutes, or until a wooden pick inserted in the center comes out clean.
- Cool the cakes in the pans on racks for 30 minutes. Loosen the edges, and turn the cakes out onto the racks to cool completely.
- To make the frosting: In a medium bowl, with an electric mixer on medium-high speed, beat the cream cheese and butter just until blended. Beat in the sugar and vanilla extract until light and fluffy.
- Place 1 cake layer on a plate. Spread the top of the layer with frosting, but not the sides. Place the other cake layer on top. Spread the top of the layer with the remaining frosting. Sprinkle with the walnuts or pecans.