Carrot Cake a La Cooking Light
Indulge in the irresistible charm of *Carrot Cake a La Cooking Light*, a healthier twist on the classic dessert that doesn’t skimp on flavor. This delightful recipe combines tender grated carrots, naturally sweet crushed pineapple, and a hint of cinnamon spice to create a moist, perfectly balanced cake. With unsweetened applesauce replacing some of the oil, it’s a lightened-up treat you can feel good about. The luscious cream cheese frosting adds the perfect creamy finish, while chopped pecans bring a welcome crunch. Ready in under an hour and ideal for any occasion, this carrot cake is the ultimate crowd-pleaser. Whether served as a festive dessert or a midday indulgence, you'll savor every bite of this nutritious yet decadent masterpiece!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 2 large Eggs
- 0.5 cup Unsweetened applesauce
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 2 cups Grated carrots
- 0.5 cup Crushed pineapple, drained
- 0.25 cup Chopped pecans
- 4 ounces Cream cheese, softened
- 1 cup Powdered sugar
- 0.5 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt. Set aside.
In a large bowl, combine the granulated sugar, brown sugar, and eggs. Whisk until smooth and well combined.
Add the applesauce, vegetable oil, and vanilla extract to the sugar mixture. Mix well until the ingredients are fully incorporated.
Gradually fold the dry ingredients into the wet ingredients, mixing just until combined.
Gently fold in the grated carrots, crushed pineapple, and chopped pecans, ensuring the mixture is evenly distributed without overmixing.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before frosting.
To prepare the frosting, beat the softened cream cheese in a medium bowl until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy and spreadable.
Once the cake has completely cooled, spread the frosting evenly across the top. If desired, garnish with additional chopped pecans or a sprinkle of cinnamon.
Slice the cake into 12 pieces and serve. Enjoy your light and delicious carrot cake!
Nutrition Facts
Calories |
3489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.9 g | 159% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 2565 mg | 112% | |
| Total Carbohydrate | 570.7 g | 208% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 408.8 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 423 mg | 33% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1460 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
