Moist Carrot Cake with Creamy Reduced-Fat Frosting
This Moist Carrot Cake is a treasured family recipe passed down through generations, featuring the natural sweetness of carrots and applesauce to create a delightful dessert that is lower in fat yet rich in flavor. The cake is a perfect blend of spices, moisture, and texture, making it a favorite for gatherings or special occasions. Topped with a luscious reduced-fat cream cheese frosting, this cake is not only delicious but also a lighter option for dessert lovers. Whether you prefer a layered cake for a celebration or a sheet cake for a casual get-together, this recipe offers versatility and scrumptiousness in every bite.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
flour
2 cups (sifted)
baking powder
2 teaspoons (sifted)
baking soda
1/2 teaspoon (sifted)
salt
1 teaspoon (sifted)
cinnamon
2 teaspoons (sifted)
sugar
2 cups (granulated)
unsweetened applesauce
1 1/2 cups (none)
large eggs
4 (beaten)
grated carrots
2 cups (fresh)
chopped nuts
1/2 cup (optional)
crushed pineapple in juice
1 (8 3/4 ounce) can (drained)
butter
1/2 cup (softened)
reduced-fat cream cheese
1 (8 ounce) package (softened)
vanilla
1 teaspoon (pure)
powdered sugar
1 lb (sifted)
Instructions
1
Preheat your oven to 350°F (175°C) and grease three 9-inch round cake pans or a 9x13 inch rectangular baking pan with cooking spray or butter.
2
In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon until well combined.
3
Add the sugar, unsweetened applesauce, and eggs to the dry ingredients. Mix thoroughly until the batter is smooth and fully combined.
4
Fold in the grated carrots, optional chopped nuts, and drained crushed pineapple until evenly distributed throughout the batter.
5
Pour the batter evenly into the prepared cake pans or the rectangular baking pan, smoothing the top with a spatula.
6
Place the pans in the center of the preheated oven and bake for 35-40 minutes for round cakes or 45-50 minutes for the rectangular cake. The cake is done when it springs back lightly when touched in the center and begins to pull away from the edges of the pan.
7
Once baked, allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
8
While the cake is cooling, prepare the cream cheese frosting. In a medium bowl, combine the softened butter, reduced-fat cream cheese, and vanilla extract. Beat until the mixture is smooth and well combined.
9
Gradually add the sifted powdered sugar, beating well after each addition until the frosting is creamy. If the frosting is too thick, add a small amount of milk until you reach your desired spreading consistency.
10
Once the cake is completely cooled, frost the top of each layer if using round pans, or frost the top of the rectangular cake. Store any leftovers in the refrigerator to maintain freshness due to the cream cheese in the frosting.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What makes this carrot cake moist while being lower in fat?
The cake uses a combination of natural sweetness from grated carrots and 1.5 cups of unsweetened applesauce, which provides moisture without requiring as much oil or fat as traditional recipes.
What oven temperature is required for baking?
The oven should be preheated to 350°F (175°C) before baking the cake.
What size pans are recommended for this recipe?
You can use either three 9-inch round cake pans for a layered cake or one 9x13 inch rectangular baking pan for a sheet cake.
How should I prepare the baking pans?
The pans should be greased with cooking spray or butter to prevent the cake from sticking.
Which dry ingredients should be sifted together?
Sift together 2 cups of flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of salt, and 2 teaspoons of cinnamon.
What liquid ingredients are mixed into the dry base?
After sifting the dry ingredients, add 2 cups of sugar, 1.5 cups of unsweetened applesauce, and 4 beaten large eggs.
What fruit and vegetable additions are in the batter?
The batter includes 2 cups of fresh grated carrots and one 8.75-ounce can of drained crushed pineapple.
Are nuts included in this recipe?
The recipe suggests adding 1/2 cup of optional chopped nuts to the batter.
How long do the round cake pans need to bake?
If using 9-inch round pans, bake the cakes for 35 to 40 minutes.
How long does the 9x13 inch cake need to bake?
If using a 9x13 inch rectangular pan, bake for 45 to 50 minutes.
How do I know when the carrot cake is fully cooked?
The cake is done when it springs back lightly when touched in the center and begins to pull away from the edges of the pan.
How long should the cake cool in the pan?
Allow the cake to cool in the pan for approximately 10 minutes before moving it.
Where should the cake finish cooling?
After the initial 10 minutes in the pan, transfer the cake to a wire rack to cool completely before frosting.
What ingredients are in the creamy reduced-fat frosting?
The frosting is made from 1/2 cup softened butter, one 8-ounce package of softened reduced-fat cream cheese, 1 teaspoon pure vanilla, and 1 pound of sifted powdered sugar.
Does the cream cheese need to be full fat?
No, this recipe specifically uses a reduced-fat cream cheese to create a lighter frosting option.
How do I mix the frosting?
Beat the softened butter, reduced-fat cream cheese, and vanilla until smooth, then gradually add sifted powdered sugar while beating.
What if the frosting is too thick to spread?
If the frosting is too thick, you can add a small amount of milk until you reach your desired spreading consistency.
When is it safe to frost the cake?
The cake must be completely cooled before you begin frosting to prevent the cream cheese mixture from melting.
How should I store leftover carrot cake?
Due to the cream cheese in the frosting, any leftovers should be stored in the refrigerator to maintain freshness.
Can this recipe be used for a celebration cake?
Yes, the recipe is versatile enough to be a layered celebration cake or a casual sheet cake.
What type of applesauce is used?
The recipe requires 1.5 cups of unsweetened applesauce.
How many eggs are in the batter?
The recipe calls for 4 large eggs that have been beaten.
Is the pineapple fresh or canned?
The recipe uses one 8.75-ounce can of crushed pineapple in juice, which must be drained.
How much sugar is in the cake batter?
The batter contains 2 cups of granulated sugar.
Is there vanilla in the cake batter?
No, vanilla is only used in the frosting for this specific recipe.
How much cinnamon is used?
The recipe uses 2 teaspoons of cinnamon for a spiced flavor profile.
What is the prep for the carrots?
The carrots should be freshly grated, totaling 2 cups.
Is the powdered sugar sifted?
Yes, for a smooth frosting, the 1 pound of powdered sugar should be sifted before being added.
What are the primary flavor notes?
The cake features spices, natural sweetness from carrots and pineapple, and a tangy cream cheese finish.
Is this a traditional family recipe?
Yes, it is described as a treasured family recipe passed down through generations.