Time 2h10m Yield 16 Number Of Ingredients 19 Steps:
Heat oven to 350°F. Spray bottoms only of two 8-inch round cake pans with cooking spray. In large bowl, mix egg product, oil, pumpkin, 1/4 cup milk and 1 teaspoon vanilla with electric mixer on low speed until well blended. Add all remaining cake ingredients except carrots. Beat on low speed 30 seconds or until well blended. Stir in carrots. Pour batter evenly into pans. Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Carefully run knife around sides of pans to loosen; remove from pans to cooling racks. Cool completely, about 1 hour. In medium bowl, beat cream cheese and butter with electric mixer on medium speed until creamy. On low speed, beat in 1 1/2 teaspoons vanilla until well blended. Beat in powdered sugar, 1 cup at a time, until smooth. If necessary, add milk, 1/2 teaspoon at a time, until frosting is desired consistency. Spread frosting between cake layers and on top. Sprinkle with pecans.
Time 50m Yield 12 Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Spray a 8-inch round cake pan with cooking spray. Whisk together flour, white sugar, brown sugar, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt in a large bowl. Combine egg whites and vanilla extract in a small bowl. Beat using an electric mixer until fluffy. Place carrots into a food processor and process until finely grated but not pureed into a pulp, 2 to 5 seconds. Pour carrots and applesauce into flour mixture; mix well. Fold in egg white mixture and mix until thoroughly combined. Spoon batter into the prepared cake pan. Bake in the preheated oven until a knife inserted into the center comes out clean and the cake is pulling away from the sides of the pan, 27 to 30 minutes. Remove from oven and let cake cool completely on a wire rack.
Time 1h30m Yield 12 servings Number Of Ingredients 17 Steps:
For the carrot cake: Preheat the oven to 350 degrees F. Grease the bottom of a 13-by-9-by-2-inch baking pan with cooking spray, line with parchment paper and grease the paper with cooking spray. With an electric mixer, cream the granulated sugar, oil, vanilla and eggs together in a large bowl. Sift together the flour, baking soda, cinnamon and salt in a separate bowl. Add the dry ingredients to the sugar mixture and mix well. Add the carrot puree, coconut, walnuts and pineapple and beat until smooth. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool the cake for about 5 minutes. Spray a wire rack with cooking spray. Run a knife around the edges of the pan and turn the cake out onto the wire rack. Cool completely before frosting. For the frosting: Using an electric mixer, beat the Neufchatel in a medium bowl until smooth. Slowly add the confectioners’ sugar and continue beating until fully combined. Mix in the vanilla. Frost the cake and garnish with the chopped walnuts. Refrigerate until ready to serve.
Time 1h Yield 1 cake, 12 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 350*F. Combine splenda eggs and apple sauce In a separate bowl combine the next six ingredients. Using an electric mixer, gradually beat flour mixture into egg mixture. Gently, stir in carrots. Bake in bundt pan for 35-40 minutes or until tooth pick inserted near the center comes out clean.
More about “skinny carrot cake recipes”
Yield 24 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round cake pans. Separate eggs and beat egg whites until frothy, then continue whipping and gradually add 1/2 cup of the white sugar. Beat until stiff. In a large bowl combine; the cake flour, wheat flour, brown sugar, baking powder, baking soda, and cinnamon, mix until blended. Add the oil and the buttermilk and mix well. Add the egg yolks and mix well. Fold in the egg whites and then the carrots. Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes. Cool and frost with your favorite Cream Cheese frosting using light cream cheese.
