Frosted Carrot Cake
A moist, flavorful carrot cake infused with warm spices and pineapple, topped with creamy orange-cream cheese frosting — perfect for dessert or special occasions.
Ingredients
- 1 1/2 c. all-purpose flour ⓘ
- 2/3 c. whole wheat flour ⓘ
- 2 tsp. baking soda ⓘ
- 2 tsp. ground cinnamon ⓘ
- 1/4 tsp. salt ⓘ
- 1 c. firmly packed brown sugar ⓘ
- 3/4 c. egg substitute ⓘ
- 3/4 c. nonfat buttermilk ⓘ
- 1 c. crushed pineapple in juice, drained
- 2 c. grated carrots ⓘ
- 1/3 c. raisins ⓘ
- 3 Tbsp. vegetable oil ⓘ
- 2 tsp. vanilla extract ⓘ
- Orange-Cream Cheese Frosting ⓘ
Instructions
- Combine the first five ingredients (all-purpose flour, whole wheat flour, baking soda, ground cinnamon, salt); set aside.
- In a large mixing bowl, combine brown sugar, egg substitute, nonfat buttermilk, crushed pineapple, grated carrots, raisins, vegetable oil, and vanilla extract.
- Stir in the dry ingredients and beat at medium speed with an electric mixer until well blended.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour, or adding an extra egg for moisture. You can substitute the crushed pineapple with unsweetened applesauce for a different flavor profile. To enhance the spices, add a pinch of nutmeg. If you prefer a sweeter cake, increase the brown sugar to 1 1/4 cups. Check out Great Grandma'S Recipe For Soft Molasses Cookies for more baking inspiration.
Serving Suggestions
Serve the frosted carrot cake at room temperature for the best flavor. It pairs beautifully with a side of fresh fruit, like berries or citrus, to balance the sweetness. For a complete dessert experience, consider serving it with a scoop of vanilla ice cream or a dollop of whipped cream. This cake is perfect for celebrations or as a sweet treat with coffee.
Storage & Reheating
Store leftover carrot cake in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze individual slices wrapped tightly in plastic wrap and then placed in a freezer bag for up to 3 months. To reheat, simply thaw at room temperature and warm in a microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Frosted Carrot Cake contains roughly 1206 calories, with 33g protein, 235g carbohydrates, and 9g fat. It is an excellent source of vitamin A (183% of the Daily Value), dietary fiber (101% of the Daily Value), and iron (78% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1563mg per serving (68% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular eggs instead of egg substitute?
Yes, you can use 3 large eggs in place of the 3/4 cup of egg substitute. This will add richness and help bind the ingredients together. Just beat the eggs lightly before adding them to the wet mixture.
What can I use instead of raisins?
If you’re not a fan of raisins, you can substitute them with chopped nuts like walnuts or pecans for added crunch. Dried cranberries or chopped dates also make excellent alternatives, adding a slightly different flavor.
How can I make the frosting lighter?
To make a lighter Orange-Cream Cheese Frosting, you can reduce the amount of cream cheese and incorporate whipped cream or Greek yogurt. This will add a fluffy texture while still retaining the creamy flavor, perfect for balancing the sweetness of the cake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).