Best Carrot Cake Cooking Light Recipes

My Favorite Cooking Light Carrot Cake image

Provided by valgal123

Categories Dessert

Time 50m

Yield 16 slices, 16 serving(s)

Number Of Ingredients 11

1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1 1/3 cups granulated sugar
1/2 cup sweetened flaked coconut
1/3 cup chopped pecans
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
3 tablespoons canola oil
2 large eggs
2 cups grated carrots
1 1/2 cups canned crushed pineapple, drained

Steps:

Preheat oven to 350°.
To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, coconut, pecans, baking soda, salt, and cinnamon in a large bowl; stir well with a whisk. Combine oil and eggs; stir well. Stir egg mixture, grated carrot, and pineapple into flour mixture. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.
To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanilla just until smooth. Spread frosting over top of cake. Garnish each serving with grated carrot, if desired.

CARROT CAKE (COOKING LIGHT) image

Yield 18

Number Of Ingredients 14

Steps:

Preheat oven to 350 degrees Combine lour and next 5 ingredients. Make a well in center. Combine apple butter and next 4 ingredients in large bowl. Stir with whisk. Add to flour mixture, stirring until just mixed in. Fold in carrots. Pour batter into 2 8-inch baking pans coated wiht cooking spray. bake at 350 for 35 minutes or until toothpick comes clean. Cooll 10 minutes on racks. Frost cake layers.