Light Carrot Cake From Atk Recipes

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.

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.

A PLUS CARROT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 10x15x2 inch baking dish or 10 inch Bundt pan with cooking spray.
• In a medium bowl, stir together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside. In a separate larger bowl, mix together the eggs, sugar and vanilla by hand. Stir in the oil; the mixture should resemble pudding. Gradually stir in the dry ingredients, then fold in the carrots, pineapple coconut, walnuts and raisins. Pour the batter into the prepared pan, and spread evenly.
• Bake for 55 to 60 minutes in the preheated oven, or until a small knife inserted into the cake comes out clean.

LIGHT CARROT CAKE FROM ATK

Steps:

• Adjust an oven rack to the middle postion and heat the oven to 350 degrees. LIghtly coat a 13 by 9 inch metal baking pan with vegetable oil spray.
• Spread the walnuts on a rimmed baking sheet and place in the oven, stirring twice for 5 minutes, or until fragrant.Cool on a wire rack.
• Whisk the flour, baking powder, baking soda, spices and salt together in a medium bowl; set aside. Using an electric mixer, beat the eggs and sugars together in a medium bowl until they turn thick and creamy, 1 to 3 minutes. Turn the mixer to low and slowly whip in the oil until thouroughly combined, 30 to 60 seconds.Sift half the flour mixture over the batter and gently mix in, repeat with the remaining flour mixture and continue to whisk the batter gently until most of the lumps are gone (do not overmix). Using a rubber spatula, gently stir in the carrots, walnuts and raisins.
• Pour the batter into the prepared pan, and smooth the top. Bake until a toothpick inserted into the center of the cake comes out with a few crumbs attached, 35-40 mihnutes. Cool the cake in the pan for 10 minutes, then invert the cake on a wire rack, Flip the cake right-side up and cool completely on a wire rack, about 2 hours before frosting (if desired).
• Frosting.
• Mix the cream cheese and vanilla together in a large bowl with a rubber spatula. Add the confectioner's sugar and stir until thoroughly combined and smooth.

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.