Carrot Cake with Orange Cream Cheese Frosting

This carrot cake balances the natural sweetness of pineapple and raisins with the warmth of cinnamon. It uses a blend of whole wheat and all-purpose flours to create a texture that is both hearty and tender. The batter comes together quickly and bakes into a moist sheet cake that feeds a crowd. To finish it, we top the cooled cake with a zesty, creamy frosting that perfectly complements the spices.

For the topping, we use our Lighter Orange Cream Cheese Frosting recipe from the website, but we have included the full ingredients and instructions here for your convenience so you have everything in one place.

Yields: 18 servings | Prep Time: 20 minutes | Cook Time: 35 minutes | Temperature: 350°F

Ingredients

• 1 1/2 cups all-purpose flour
• 2/3 cup whole wheat flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 1 cup firmly packed brown sugar
• 3/4 cup egg substitute
• 3/4 cup nonfat buttermilk
• 1 (8-ounce) can crushed pineapple in juice, drained
• 2 cups grated carrots
• 1/3 cup raisins
• 3 tablespoons vegetable oil
• 2 teaspoons vanilla extract
• Vegetable cooking spray

Orange-Cream Cheese Frosting Ingredients

• 1/2 cup 1% fat cottage cheese
• 2 teaspoons vanilla extract
• 1 (8-ounce) package light cream cheese, softened
• 1 teaspoon grated orange rind
• 1 cup sifted powdered sugar

Instructions

1. Prepare the Frosting Base: Position the knife blade in your food processor bowl. Add the cottage cheese and process for about 1 minute, or until the texture is completely smooth.
2. Finish the Frosting: Add the vanilla extract, softened cream cheese, and grated orange rind to the processor. Process again until the mixture is uniform and smooth. Add the sifted powdered sugar. Pulse the processor 3 to 5 times, just until the mixture is smooth and combined. Refrigerate until needed.
3. Mix Dry Ingredients: Combine the all-purpose flour, whole wheat flour, baking soda, cinnamon, and salt in a bowl. Set this aside.
4. Mix Wet Ingredients: In a large mixing bowl, combine the brown sugar, egg substitute, buttermilk, drained pineapple, grated carrots, raisins, vegetable oil, and vanilla extract.
5. Make the Batter: Stir the dry ingredients into the wet mixture. Beat at medium speed with an electric mixer until everything is well blended.
6. Bake: Pour the batter into a 13x9x2-inch pan coated with cooking spray. Bake at 350°F for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean.
7. Cool and Frost: Cool the cake completely in the pan on a wire rack. Once cool, spread the Orange Cream Cheese Frosting over the top of the cake. Cover and chill before serving.

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Carrot Cake with Orange Cream Cheese Frosting

A incredibly moist carrot cake packed with pineapple and raisins, topped with a zesty lighter orange cream cheese frosting. A rustic farmhouse dessert that feeds a crowd.

Cooking Method: Baking Cuisine: American Courses: Desserts

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Prep Time 20 mins Cook Time 35 mins Total Time 55 mins Cooking Temp: 350  F Servings: 18 Dietary:

V Vegetarian

Ingredients

Servings

• 1 ¹⁄₂ cups all-purpose flour
• ²⁄₃ cup whole wheat flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• ¹⁄₄ teaspoon salt
• 1 cup firmly packed brown sugar
• ³⁄₄ cup egg substitute
• ³⁄₄ cup nonfat buttermilk
• 1 can crushed pineapple in juice, drained (8-ounce)
• 2 cups grated carrots
• ¹⁄₃ cup raisins
• 3 tablespoons vegetable oil
• 2 teaspoons vanilla extract
• Vegetable cooking spray

Orange-Cream Cheese Frosting Ingredients

• ¹⁄₂ cup 1% fat cottage cheese
• 2 teaspoons vanilla extract
• 1 package light cream cheese, softened (8-ounce)
• 1 teaspoon grated orange rind
• 1 cup sifted powdered sugar

Instructions

Prepare the Frosting Base:

1. Position the knife blade in your food processor bowl.
2. Add the cottage cheese and process for about 1 minute, or until the texture is completely smooth.

Finish the Frosting:

1. Add the vanilla extract, softened cream cheese, and grated orange rind to the processor.
2. Process again until the mixture is uniform and smooth.
3. Add the sifted powdered sugar.
4. Pulse the processor 3 to 5 times, just until the mixture is smooth and combined. Refrigerate until needed.

Mix Dry Ingredients:

1. Combine the all-purpose flour, whole wheat flour, baking soda, cinnamon, and salt in a bowl. Set this aside.

Mix Wet Ingredients:

1. In a large mixing bowl, combine the brown sugar, egg substitute, buttermilk, drained pineapple, grated carrots, raisins, vegetable oil, and vanilla extract.

Make the Batter:

1. Stir the dry ingredients into the wet mixture.
2. Beat at medium speed with an electric mixer until everything is well blended.

Bake:

1. Pour the batter into a 13x9x2-inch pan coated with cooking spray.
2. Bake at 350°F for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean.

Cool and Frost:

1. Cool the cake completely in the pan on a wire rack.
2. Once cool, spread the Orange Cream Cheese Frosting over the top of the cake.
3. Cover and chill before serving.

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