Light Carrot Cake

Name: Light Carrot Cake
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoons allspice; 2 teaspoons baking powder; 1 teaspoon baking soda; 710 milliliters medium carrots, peeled and grated (about; 1 egg white; 2 larges eggs; 296 milliliters all-purpose flour; 118 milliliters canned crushed pineapple in fruit juice; 177 milliliters granulated sugar; 2 teaspoons ground cinnamon; 1 teaspoons ground ginger; 1 teaspoon fresh lemon zest; 237 milliliters packed light brown sugar; 227 grams reduced-fat cream cheese, at room temperature; 177 milliliters powdered sugar; 12 servings Fine salt; 118 milliliters vegetable oil; 296 milliliters whole wheat pastry flour

Need a lacto ovo vegetarian dessert? Light Carrot Cake could be an awesome recipe to try. One portion of this dish contains roughly 6g of protein, 6g of fat, and a total of 325 calories. This recipe serves 12. Head to the store and pick up salt, baking powder, baking soda, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Easter. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. If you like this recipe, you might also like recipes such as Easy Carrot Cake With Light Butter Frosting (light Butter Recipe), Easy Carrot Cake With Light Butter Frosting (light Butter Recipe), and Light Carrot Cake.

Instructions

Watch how to make this recipe.

Preheat the oven to 350 degrees F. Spray a 13-by-9-inch metal baking pan with nonstick spray. Line the bottom with parchment paper.

Equipment you will use

Baking Paper

Baking Pan

Oven

Whisk together the all-purpose flour, pastry flour, baking powder, cinnamon, baking soda, allspice, ginger and 1/2 teaspoon salt in a medium bowl.

Ingredients you will need

Pastry Flour

Baking Soda

Allspice

Cinnamon

Ginger

Salt

Equipment you will use

Whisk

Bowl

In a large mixing bowl, add the eggs, egg white, brown sugar and granulated sugar and beat until light and creamy, about 3 minutes.

Ingredients you will need

Granulated Sugar

Brown Sugar

Egg Whites

Egg

Equipment you will use

Mixing Bowl

Add the pineapple and vegetable oil and mix until thoroughly incorporated into the batter, about another minute.

Ingredients you will need

Vegetable Oil

Pineapple

Add the dry ingredients in thirds and mix until combined, 1 to 2 minutes.

Add the carrots and mix until just combined.

Ingredients you will need

Carrot

Pour the batter into the prepared baking pan and bake for 35 minutes.

Equipment you will use

Baking Pan

Oven

Let the cake cool completely before flipping out of the pan and removing the parchment paper. Top with the cream cheese frosting.

Ingredients you will need

Cream Cheese Frosting

Equipment you will use

Baking Paper

Frying Pan

Beat the cream cheese, powdered sugar and lemon zest together until light and fluffy. Frost the carrot cake.

Ingredients you will need

Powdered Sugar

Cream Cheese

Lemon Zest

Carrot

Equipment

Ingredients

Servings:

1teaspoons

allspice 2teaspoons

baking powder 1teaspoon

baking soda 710milliliters

medium carrots, peeled and grated (about 1

egg white 2larges

eggs 296milliliters

all-purpose flour 118milliliters

canned crushed pineapple in fruit juice 177milliliters

granulated sugar 2teaspoons

ground cinnamon 1teaspoons

ground ginger 1teaspoon

fresh lemon zest 237milliliters

packed light brown sugar 227grams

reduced-fat cream cheese, at room temperature 177milliliters

powdered sugar 12servings

Fine salt 118milliliters

vegetable oil 296milliliters

whole wheat pastry flour

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Carrot Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.