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  • Writer's pictureMelissa Maria

Carrot Cake/Pastel de Zanahoria Clarita's Cooking Lighter pg 304

Total Cook Time : 45 min Need: microplane,mixer, blender, glass dish 13 x 9 x 2. If you use a dark pan, the oven times will change.

For cake:

2 cups grated carrots

11/2 ounce package of white raisins

1/4 cup rum

6 tablespoons soft butter

5 tablespoons vegetable shortening

1 cup granulated sugar

1/2 cup light brown sugar

2 eggs, plus 2 egg whites; or 8 ounces (1 cup) egg-substitute

1 teaspoon vanilla extract

1 cup crushed, unsweetened pineapple, drained

2 1/2 cups cake flour, sifted after measuring

1/4 cup of wheat germ

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon nutmeg

1 teaspoon cinnamon

1/2 cup low- fat buttermilk

1/2 cup walnuts, chopped, and lightly dusted with flour

Note: Make sure you keep the pineapple juice when draining for frosting. Buy baby or shredded carrots to avoid peeling.

For Fab Frosting

12- ounce package of low-fat cream cheese

1/2 cup low fat plain yogurt, drained

3 tablespoons pineapple juice

21/2 cups powdered sugar

Peel, grate, and measure carrots.

Combine raisins and rum; set aside to soak.

In a large mixing bowl , place butter, shortening and both sugars; beat well until well-blended. Add eggs, vanilla and crushed pineapple; mix well at low speed.

In another mixing bowl, combine flour, wheat germ, baking powder, baking soda, salt, nutmeg, and cinnamon; stir to mix well. At slow speed, add dry ingredients to creamy mixture in three portions, alternating with buttermilk. Beat until well-mixed; do not over beat.

Fold soaked raisins, rum, and all carrots and nuts, into the batter. When all is well-incorporated, pour into a glass oven pan measuring 13 x 9 x 2 inches, sprayed with vegetable oil. Bake 30 minutes, checking with cake tester to assure it is done, when it comes out clean, remove from oven, and cool completely before preparing cream cheese frosting.

For frosting combine softened cream cheese, yogurt and two tablespoons pineapple juice in a blender or food processor. Pour mixture into a mixing bowl; add sugar and beat well; add remaining tablespoon of juice. Beat until it is the right consistency for spreading. Once cake has cooled, do not remove from its part, ice it in the pan, and garnish with baby carrots and mine leaves.

Serves 8 to 10.

More recipes can be found in Clarita's Cooking Lighter available at

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