Carrot Cake with Maple-Cream Frosting
9
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 12 • Difficulty: Easy
This moist and tender carrot cake is easily mixed by hand with a wooden spoon, using only a bowl or two.
Ingredients
Cake flour
1½ cup(s)
Baking powder
1½ tsp
Ground cinnamon
1 tsp
Baking soda
½ tsp
Table salt
½ tsp
Ground allspice
⅛ tsp
Sugar
¾ cup(s)
Egg whites
2 large
Egg yolk
1 medium
Olive oil
2 Tbsp
Canned pineapple packed in light syrup
8 oz
Shredded carrots
1 cup(s)
Raisins
¼ cup(s)
Low fat cream cheese
4 oz
Powdered sugar (confectioner's)
¼ cup(s)
Maple syrup
1 Tbsp
Instructions
1
Preheat the oven to 350°F. Spray an 8-inch square baking pan with nonstick spray.
2
Sift the flour, baking powder, cinnamon, baking soda, salt, and allspice into a medium bowl.
3
Combine the granulated sugar, egg whites, egg yolk, and oil in a large bowl until blended. Add the flour mixture and stir just until blended. Stir in the pineapple and reserved liquid, carrots, and raisins. Scrape the batter into the pan.
4
Bake until a toothpick inserted in the center comes out clean, 25–30 minutes. Cool the cake in the pan on a rack 10 minutes. Remove the cake from the pan and cool completely on the rack.
5
To prepare the frosting, beat the light cream cheese, confectioners’ sugar, and maple syrup in a medium bowl until smooth. Spread on top of the cooled cake. Yields 1 /12 of cake per serving.
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