Frosted Carrot Cake
11
Points®
Temps total: 55 min • Préparation: 20 min • Cuisson: 35 min • Portions: 10 • Difficulté: Facile
Vegetables in cake? Sure! They add wonderful moistness and natural sweetness to the mixture.
Ingrédients
All-purpose flour
¾ cup(s)
Whole-grain wheat flour
⅔ cup(s)
Baking soda
1 tsp(s)
Ground cinnamon
1 tsp(s)
Table salt
½ tsp(s)
Raw egg
1 large
Egg whites
2 serving(s)
Honey
¾ cup(s)
Vegetable oil
¼ cup(s)
Carrots
3 cup(s), grated
Light cream cheese
3 oz, softened
Powdered sugar (confectioner's)
3 tbsp(s)
Vanilla extract
½ tsp(s)
Fresh lemon juice
1 tbsp(s)
Instructions
1
Heat oven to 350ºF (175ºC). Lightly coat the bottom of an 8-inch (20 cm) round cake pan with nonstick cooking spray. Line with wax paper and lightly coat paper with spray.
2
In a small bowl, combine flours, baking soda, cinnamon and salt. In a large bowl with an electric mixer, beat eggs, honey, oil and lemon juice until blended. Stir flour mixture and carrots into egg mixture just until well blended.
3
Spread batter into a prepared pan and bake until toothpick inserted in center comes out clean, 30 to 35 minutes. Cool in pan 10 minutes. Turn out of pan and cool completely.
4
Meanwhile, for frosting, beat together cream cheese, powdered sugar and vanilla in a small bowl. Spread a thin layer over cooled cake and serve.
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