Carrot Cake A La Cooking Light Food

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.

A DIFFERENT FLUFFY, LIGHT AND MOIST CARROT CAKE (VERY LOW FAT)

Steps:

• Preheat oven to 370 F (190c).
• Grease a 9 inch pan.
• Beat egg whites until stiff and then slowly pour in 1/2 cup of sugar, beating constantly.
• In another bowl, beat the egg yolks and the remaining sugar then add lemon rind, lemon juice, salt and cinnamon, beating continuously.
• Add in the carrots, corn starch and mix.
• Add the egg whites to the mix slowly and small amounts at a time mixing continuously in a top to bottom rotating movement.
• Pour the batter into the pan.
• Level the surface with a spatula (do not pressure it though and move very lightly).
• Bake for 35-40 minutes or until toothpick inserted comes out clean and cake is golden.
• For frosting:.
• Whip the whipping cream until it thickens.
• In a separate bowl, mix the sugar and cheese until smooth.
• Add in the whipped cream.
• Frost cooled cake.

CARROT SHEET CAKE, COOKING LIGHT MAY 2005

Steps:

• Preheat oven to 350.
• To prepare cake, coat a 13 x 9 inch pan with cooking spray. Line bottom with wax paper, then coat wax paper with cooking spray. Set aside.
• Place 9 Tbsp butter, brown sugar, and granulated sugar in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended. Add eggs and egg whites, 1 at a time, beating well after each addition until pale and fluffy. Beat in 2 tsp vanilla.
• Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, cinnamon, and 1/4 tsp salt, stirring with a wisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Stir in carrot.
• Spoon batter into prepared pan. Sharply tap pan once on counter to remove air bubbles. Bake at 350 for 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes on wire rack. Remove from pan. Carefully peel off wax paper; cool completely on wire rack.
• To prepare frosting, place cream cheese and next three ingredients in a large bowl. beat with a mixer on medium speed until smooth. Gradually add powdered sugar, beating at low speed until smooth. Cover and chill for 30 minutes. Spread over top of cake.
• Store cake loosely covered in the refrigerator.

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).