Cooking Light Carrot Cake and Cream Cheese Frosting

My father’s birthday is on April 15th but last Saturday we were home for Easter and that was the only time we can see him before August.  So I decided to make him a cake for his birthday even though it was in advance.

My father loves carrot cake and me too.  I love cream cheese frosting.  My father doesn’t like it so much, but these days, when it’s sweet, he eats it.  He never ate yogurt and now he eats 1 or 2 per day.  He has now diabetes so maybe that’s why he never says no to some sweet.

The cake was perfect for him.  Not too sweet (with my modifications) and not too greasy.  This is a really good recipe.

Cooking Light Carrot Cake
From RecipeZaar

16 servings

  • 1 1/2 cups all purpose flour
  • 1 1/3 cups sugar (I used 3/4 cup)
  • 1/2 cup sweetened flaked coconut (I used unsweetened coconut)
  • 1/3 cup chopped pecans
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 tablespoons canola oil
  • 2 large eggs
  • 2 cups grated carrots
  • 1 1/2 cups canned crushed pineapple, drained
  1. Preheat oven to 350°.
  2. 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.

Cream Cheese Frosting
From RecipeZaar
Serving : 4 cups (we had near 1/2 cup of leftover, my mother froze it but it would be easy to eat with a spoon or with a banana bread mmmm)

  • 2 (8 ounce) packages cream cheese, softened (I used reduced-fat)
  • 1/2 cup butter, softened
  • 2 cups sifted confectioners’ sugar
  • 1 teaspoon vanilla extract
  • and since we love cream cheese frosting with cinnamon, we added near 1 tsp of ground cinnamon
  1. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.

3 thoughts on “Cooking Light Carrot Cake and Cream Cheese Frosting

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