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Recipe by Elky Friedman

Lighter Carrot Cake

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Lighter Carrot Cake
Dairy Dairy
Easy Easy
10 Servings
Allergens

Contains

- Gluten - Dairy - Wheat - Egg
1 Hour
Diets
- Vegetarian - Pescatarian - Low Fat

Ingredients

Cake

  • 1 and 3/4 cups carrots, peeled and shredded

  • 2 baby-food jars of carrot purée

  • 1 cup sugar

  • 2 cups Shibolim White Whole Wheat Flour

  • 2 teaspoons cinnamon

  • 1 and 1/2 teaspoons baking powder

  • 1/2 teaspoon baking soda

Cream Cheese Topping

Directions

For the Cake

1.

Preheat the oven to 350°F. Spray a baking pan (size of your choice) with nonstick cooking spray.

2.

In the bowl of an electric mixer, combine carrots, carrot purée, sugar, flour, cinnamon, baking powder, and baking soda. Mix well. Add oil, applesauce, salt, eggs, and vanilla. Continue mixing well.

3.

Pour batter into prepared pan and bake for 40 to 45 minutes, until a toothpick comes out clean. For smaller sizes, bake for 25 minutes.

4.

Remove from oven to cool.

Frost

1.

In the bowl of an electric mixer, combine cream cheese, oil, confectioner’s sugar, vanilla, and lemon juice.

2.

Frost cake only when it has cooled completely.

Recipe tags

carrot cake complex carbs cream cheese icing Elky Friedman healthier version healthy low-fat Shavuos Shavuot desserts whole grain whole wheat
Lighter Carrot Cake

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