Topped with cream cheese icing, this gently lightened Carrot Cake is rich with flavor.
Healthier Carrot Cake
Yields: 1 (9-inch) cake
- 1 (8-ounce) can crushed pineapple in juice, drained and juice reserved
- 1⁄2 cup golden raisins
- 1 cup all-purpose flour
- 1⁄2 cup whole wheat flour
- 3⁄4 cup firmly packed dark brown sugar
- 11⁄2 teaspoons baking powder
- 1 teaspoon baking soda
- 11⁄2 teaspoons ground cinnamon
- 1⁄4 teaspoon kosher salt
- 1⁄4 teaspoon ground allspice
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon ground nutmeg
- 2 cups grated carrot
- 1⁄3 cup canola oil
- 1⁄3 cup light buttermilk
- 1 teaspoon vanilla extract
- 2 large eggs
- Cream Cheese Frosting (recipe follows)
- 1⁄4 cup toasted pecans, chopped
- Garnish: ground cinnamon
- Preheat oven to 350°. Spray a 9-inch round deep cake pan with baking spray with flour.
- In a medium microwave-safe bowl, combine reserved pineapple juice and raisins. Microwave on high until mixture begins to boil, about 30 seconds. Let stand for 20 minutes. Drain raisins.
- In a large bowl, combine flours, brown sugar, baking powder, baking soda, cinnamon, salt, allspice, ginger, and nutmeg. Stir in carrot. In a medium bowl, whisk together oil, buttermilk, vanilla, eggs, pineapple, and raisins.
- Make a well in the center of dry ingredients. Add egg mixture, stirring until moistened (batter will be thick). Spoon into prepared pan, smoothing top with a spatula.
- Bake until a wooden pick inserted in center comes out clean, about 30 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
- Place cake on a cake plate. Spread with Cream Cheese Frosting, and sprinkle with pecans. Garnish with cinnamon, if desired.