Light Carrot Cake From Atk Recipe

Name: Light Carrot Cake From Atk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: vegetable oil cooking spray; 2 1/2 cups unbleached all-purpose flour; 1 1/4 teaspoons baking powder; 1 teaspoon baking soda; 1 1/4 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 1/2 teaspoon salt; 3 large eggs; 1 cup packed light brown sugar; 1 cup granulated sugar; 1/2 cup vegetable oil; 1 lb carrot, peeled and grated (about 6 medium, about 3 cups); 1 1/2 cups chopped walnuts or 1 1/2 cups pecans; 1/2 cup raisins; frosting; 12 ounces neufchatel cheese cream cheese, softened but still cool; 1 teaspoon vanilla extract; 1 1/2 cups confectioners' sugar

Servings: persons

vegetable oil cooking spray
2 1/2 cups unbleached all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
3 large eggs
1 cup packed light brown sugar
1 cup granulated sugar
1/2 cup vegetable oil
1 lb carrot, peeled and grated (about 6 medium, about 3 cups)
1 1/2 cups chopped walnuts or 1 1/2 cups pecans
1/2 cup raisins
frosting
12 ounces neufchatel cheese cream cheese, softened but still cool
1 teaspoon vanilla extract
1 1/2 cups confectioners' sugar

1
Adjust an oven rack to the middle postion and heat the oven to 350 degrees. LIghtly coat a 13 by 9 inch metal baking pan with vegetable oil spray.
2
Spread the walnuts on a rimmed baking sheet and place in the oven, stirring twice for 5 minutes, or until fragrant.Cool on a wire rack.
3
Whisk the flour, baking powder, baking soda, spices and salt together in a medium bowl; set aside. Using an electric mixer, beat the eggs and sugars together in a medium bowl until they turn thick and creamy, 1 to 3 minutes. Turn the mixer to low and slowly whip in the oil until thouroughly combined, 30 to 60 seconds.Sift half the flour mixture over the batter and gently mix in, repeat with the remaining flour mixture and continue to whisk the batter gently until most of the lumps are gone (do not overmix). Using a rubber spatula, gently stir in the carrots, walnuts and raisins.
4
Pour the batter into the prepared pan, and smooth the top. Bake until a toothpick inserted into the center of the cake comes out with a few crumbs attached, 35-40 mihnutes. Cool the cake in the pan for 10 minutes, then invert the cake on a wire rack, Flip the cake right-side up and cool completely on a wire rack, about 2 hours before frosting (if desired).
5
Frosting.
6
Mix the cream cheese and vanilla together in a large bowl with a rubber spatula. Add the confectioner's sugar and stir until thoroughly combined and smooth.

1971

kcal

Calories

Fat

260

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: vegetable oil cooking spray, 2 1/2 cups unbleached all-purpose flour, 1 1/4 teaspoons baking powder, 1 teaspoon baking soda, and more.

Yes, Light Carrot Cake From Atk falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Light Carrot Cake From Atk

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