Carrot Cake A La Cooking Light Recipes

LITE CARROT CAKE

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.

MY FAVORITE COOKING LIGHT CARROT CAKE

Steps:

• Preheat oven to 350°.
• To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, coconut, pecans, baking soda, salt, and cinnamon in a large bowl; stir well with a whisk. Combine oil and eggs; stir well. Stir egg mixture, grated carrot, and pineapple into flour mixture. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.
• To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanilla just until smooth. Spread frosting over top of cake. Garnish each serving with grated carrot, if desired.

LIGHT CARROT CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 13-by-9-inch metal baking pan with nonstick spray. Line the bottom with parchment paper.
• Whisk together the all-purpose flour, pastry flour, baking powder, cinnamon, baking soda, allspice, ginger and 1/2 teaspoon salt in a medium bowl.
• In a large mixing bowl, add the eggs, egg white, brown sugar and granulated sugar and beat until light and creamy, about 3 minutes. Add the pineapple and vegetable oil and mix until thoroughly incorporated into the batter, about another minute.
• Add the dry ingredients in thirds and mix until combined, 1 to 2 minutes. Add the carrots and mix until just combined.
• Pour the batter into the prepared baking pan and bake for 35 minutes. Let the cake cool completely before flipping out of the pan and removing the parchment paper. Top with the cream cheese frosting.
• Beat the cream cheese, powdered sugar and lemon zest together until light and fluffy. Frost the carrot cake.

LIGHT CARROT CAKE

Steps:

• In a large bowl, combine the first four ingredients; beat for 30 seconds. Combine flour, baking powder, cinnamon, allspice, baking soda and salt; add to the orange juice mixture and mix well. Stir in carrots. , Pour into an 8-in. square baking pan that has been coated with cooking spray. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool; dust with confectioners' sugar.

CARROT LOAF CAKE WITH TANGY LEMON GLAZE

Steps:

• Make the cake: Heat the oven to 350 degrees and set a rack in the center. Oil a 9-by-5-inch loaf pan and line it with a strip of parchment paper that hangs over the two long sides. Oil the paper, too.
• Add the light brown sugar and eggs to a large bowl and whisk vigorously until pale in color, about 2 minutes. Add the oil, cinnamon, cardamom and salt. Whisk until well combined and smooth.
• Add the flour, baking powder and baking soda, and whisk, starting slowly to incorporate the flour without spilling it, until well combined and smooth, switching to a rubber spatula if necessary. Fold in the grated carrots. The batter will be very thick.
• Scrape the batter into the prepared pan and smooth the top. Tap the pan on the counter a few times to remove any big air bubbles.
• Bake the cake until golden and puffed and a tester inserted into the center comes out clean, 50 to 60 minutes. Set the pan on a rack to cool for 10 minutes. After 10 minutes, use the parchment paper to lift the cake out of the pan and set on the rack over a baking sheet to cool completely.
• When the cake is cool, make the glaze: Finely zest the lemon into a medium bowl. Juice the lemon, and set aside lemon juice. Add the confectioners' sugar and finely grated carrot (if using) to the bowl with the zest, along with 4 teaspoons of the lemon juice. Whisk vigorously until smooth. Add more lemon juice as needed to make a thick but pourable glaze. Pour the glaze over the cooled cake and let it set for a few minutes before slicing. Store the cake well wrapped at room temperature for 3 to 4 days.

CARROT CAKE A LA COOKING LIGHT

Steps:

• Preheat oven to 325; grease and flour bundt or tube pan.
• In lg bowl, mix together dry ingredients.
• In sm bowl, beat eggs slightly; stir in oil and vanilla.
• Add oil/egg mixture to dry ingredients along w/ carrots, nuts, and applesauce just until moistened.
• Spoon batter into prepared pan and bake for 1 hour 20 minutes or until toothpick comes out clean.
• Cool cake in pan for 10 minutes before turning out onto wire rack to finish cooling.
• Optional Icing: Mix 1 1/4 c 10x sugar and 5T water together until smooth and spoon over cake.
• Note: These make excellent muffins too; just bake in prepared muffin cups til done (appx 20 mins depending on size).

LIGHT CARROT CAKE

Steps:

• In a mixing bowl, combine the first four ingredients; beat for 30 seconds. Combine flour, baking powder, cinnamon, allspice, baking soda and salt; add to the orange juice mixture and mix well. Stir in carrots. Pour into an 8-in. square baking pan that has been coated with nonstick cooking spray. Bake at 350 degrees F for 30 minutes or until a toothpick inserted near the center comes out clean. Cool; dust with confectioners' sugar.