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Reduced-Fat Carrot Cake with Cream Cheese Frosting |
Yield:15
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INGREDIENTS: |
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FOR THE CAKE |
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| 1 cup |
all-purpose flour |
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| 1 1/2 cups |
whole wheat pastry flour |
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| 2 tsp |
baking powder |
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| 1 tsp |
baking soda |
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| 1 1/2 tsp |
ground cinnamon |
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| 1/2 tsp |
ground nutmeg |
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| 1/8 tsp |
ground cloves |
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DIRECTIONS:
- Adjust oven rack to middle position and heat oven to 350`F. Lightly grease 13 x 9in baking pan with cooking spray and line bottom of pan with parchment paper.
- Whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl. With electric mixer on medium speed, beat eggs, baby food, and sugar until smooth and creamy, 1-2 minutes.
- With mixer still running, slowly add oil and mix until thoroughly incorporated, about 1 minute. Reduce speed to low. Add flour mixture in two additions, scraping down sides of bowl as necessary, and mix until batter is nearly smooth.
- Fold in carrots.
- Spread batter in prepared pan and bake until toothpick inserted in center comes out with few moist crumbs attached, 24-28 minutes, rotating pan halfway through baking.
- Cool cake in pan 10 minutes, then invert onto wire rack. Remove parchment and flip cake right-side up to cool completely, about 1 1/2 hours.
- With mixer on medium-high speed, beat together cream cheese and vanilla. Sift confectioner's sugar over cream cheese mixture and beat on low speed until mixture is smooth, about 1 minute. Frost cooled cake. Serve.
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