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Light and Tasty Carrot Cake

Featured in the Honolulu Star-Advertiser on March 28, 2012.

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Ingredients:

Light and Tasty Carrot Cake

Cake:

  • Non-stick cooking spray
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/4 teaspoon salt
  • 2 cups grated carrot
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 6 tablespoons butter, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup low-fat buttermilk

Frosting:

  • 8 ounces low-fat cream cheese, softened
  • 2 tablespoons butter, softened
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2 cups powdered sugar
  • 1/4 cup chopped macadamia nuts, toasted

Directions:

Cake:

  1. Preheat oven to 350°F.
  2. Coat 13" x 9" baking pan with non-stick spray.
  3. Combine flour, baking powder, cinnamon, nutmeg, cloves, and salt in a medium bowl; toss in carrots.
  4. Place sugar, brown sugar, and butter in a large bowl.
  5. Beat with a mixer at medium speed until combined.
  6. Add eggs, 1 at a time; stir in vanilla.
  7. Mix in flour mixture and buttermilk alternately to sugar mixture.
  8. Pour into baking pan; bake for 28 minutes.
  9. Cool before frosting.

Frosting:

  1. In a medium bowl, beat cream cheese, butter, vanilla, and salt in a medium bowl.
  2. Beat with a mixer at medium speed until fluffy.
  3. Gradually add powdered sugar, beating at medium speed until combined (don't overbeat).
  4. Spread frosting evenly over top of cake, then the nuts.

Makes 24 servings.

Approximate Nutrient Analysis per serving:
210 calories, 7 g fat, 3.5 g saturated fat, 40 mg cholesterol, 150 mg sodium, 34 g carbohydrate, 1 g fiber, 23 g sugar, 3 g protein

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