Carrot Cake with Maple-Cream Frosting

Total Time
40 min
10 min
30 min
This moist and tender carrot cake is easily mixed by hand with a wooden spoon, using only a bowl or two.


Cake flour

1½ cup(s), (not self-rising)

Baking powder

1½ tsp

Ground cinnamon

1 tsp

Baking soda

½ tsp

Table salt

½ tsp

Ground allspice



¾ cup(s), granulated

Egg whites

2 large

Egg yolk

1 item(s), medium

Olive oil

2 Tbsp

Canned pineapple packed in light syrup

8 oz, crushed, drained, 1/4 cup liquid reserved

Shredded carrots

1 cup(s), (about 2 medium)


¼ cup(s), dark

Low fat cream cheese

4 oz, (Neufchâtel)

Powdered sugar (confectioner's)

¼ cup(s)

Maple syrup

1 Tbsp


  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.


Be sure to use cake flour; it is lower in protein than all-purpose flour, which assures a very tender crumb. We’ve spiced up the cake with cinnamon and allspice. If nutmeg is a favorite flavor, add 1/4 teaspoon.