Light and Moist Carrot Cake with Cream Cheese Frosting
With this light carrot cake version, you can have your cake and eat it too!
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Servings: 18 squares of carrot cake
For The Icing:
- 4 oz reduced fat cream cheese
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/2 tsp orange zest optional
Preheat oven to 350°F.
In a mixing bowl, stir together the carrots, orange juice, vanilla, olive oil, honey, and pineapple until well blended.
In another bowl, stir together the flours, baking soda, and spices. Mix in the walnuts.
Blend the dry ingredients into the carrot mixture, stirring until just mixed.
Pour the batter into a nonstick 8-inch-square baking pan and bake for 45-60 minutes until a knife inserted in the center comes out clean. Remove from oven, let cool slightly, and remove from pan.
To make the icing, mix the cream cheese, powdered sugar, vanilla extract and orange zest together. Spread over the cake. Alternatively, you can just dust the cake with powdered sugar and serve.
Serving: 1square | Calories: 166.8kcal | Carbohydrates: 30.8g | Protein: 2.6g | Fat: 4.6g | Fiber: 2g