Lighter Carrot Cake

A thick slice of moist cinnamony carrot cake topped with some cream cheese frosting definitely hits the spot.  Recipe courtesy of Aimee Berrett from Like Mother Like Daughter.

Share this Recipe
Share this Recipe
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 6
Rating: 4.17
You:
Rate this recipe!
Servings 12 - 14 servings
Prep Time 20 minutes
Cook Time 45 - 50 minutes
Submitted By Aimee Berrett from Like Mother Like Daughter
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 6
Rating: 4.17
You:
Rate this recipe!
Servings 12 - 14 servings
Prep Time 20 minutes
Cook Time 45 - 50 minutes
Submitted By Aimee Berrett from Like Mother Like Daughter
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
Carrot Cake:
  1. Preheat your oven to 350 degrees.
  2. Combine your brown sugar, sugar, oil, greek yogurt, eggs, and crushed pineapple in a large bowl.
  3. In another bowl, combine your flour, baking powder, baking soda, cinnamon, nutmeg and salt.
  4. Add your flour mixture to your sugar mixture and stir together. Fold in the carrots and mix well.
  5. Pour the batter into a greased and lightly floured bundt pan. Bake for 45-50 minutes until a toothpick comes out clean. Allow to cool completely.
Cream Cheese Frosting:
  1. Whip your cream cheese until smooth.
  2. Add in your butter and powdered sugar and continue to mix until frosting is completely blended.
  3. Add in your milk 1 Tbsp at a time, until frosting is thin enough to lightly drape over the top of the cake and down the sides. Cover cake in cream cheese frosting as desired. Slice and serve.
  4. Store leftovers in the fridge, covered for up to 4 to 5 days.
Products Used in this Recipe
Recipe Comments

Recipe Comments

Your email address will not be published. Required fields are marked *