Twice As Celebratory Carrot Cake
Yield: 9 x13 inch sheet cake Cooking Time: 1 hour Difficulty: Easy

Directions:

  1. Preheat oven to 350 degrees.
  2. Grease and flour a 13 x 9 inch baking dish.
  3. In a bowl mix cake flour, baking soda and spices.
  4. In a separate bowl beat sugar, oil, egg, and egg whites until fluffy. Stir in buttermilk and vanilla. Mix well.
  5. Slowly add the flour mixture to the liquid ingredients. Blend until incorporated but without over mixing.
  6. Fold in carrots, pineapple, pecans and raisins.
  7. Bake 30 minutes.
  8. Allow to cool before icing.
  9. For the icing combine cream cheese, butter, vanilla, lemon zest and lemon juice. Beat until smooth, approximately 3-5 minutes. Slowly add powdered sugar and beat until creamy. (Add more powdered sugar if icing consistency is too thin.)

Equipment:

Measuring Cups
Measuring Spoons
Shredder
Zester
Mixing Bowls
Hand Mixer
Wooden spoon
13 x 9 inch baking dish

Ingredients

  • 2 ½ cups cake flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon ground ginger
  • ½ teaspoon nutmeg
  • ½ teaspoon cloves
  • 2 cups light brown sugar, packed
  • 2 tablespoons vegetable oil
  • 1 egg
  • 2 egg whites
  • ½ cup low-fat buttermilk
  • 2 teaspoon vanilla
  • 3 cups grated carrots
  • 8 oz. can crushed pineapple, well-drained
  • ¾ cup chopped pecans, toasted
  • ¾ cup golden raisins
  • Icing:
  • 8 oz. low-fat cream cheese, softened
  • ¼ cups butter, softened
  • 2 teaspoons vanilla
  • 1 lemon, zested
  • 1 teaspoon lemon juice
  • 4 cups powdered sugar, sifted