Spiced Carrot Cake Recipe photo by Taste of Home
Spiced Carrot Cake
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
YIELD: 16 servings.
My mom made this cake for my birthday one year because carrot cake is her favorite. Turns out, it's my favorite, too! Now when I make it, I love it with lots of spice. The pumpkin pie spice is a perfect shortcut, but you could use a custom blend of cinnamon, ginger, nutmeg and cloves. —Jaris Dykas, Knoxville, Tennessee
Ingredients
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3 large eggs, room temperature
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1 cup packed brown sugar
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3/4 cup fat-free plain yogurt
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1/4 cup canola oil
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2 teaspoons vanilla extract
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2-1/2 cups all-purpose flour
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3 teaspoons pumpkin pie spice
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2 teaspoons baking soda
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1 teaspoon salt
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3 cups shredded carrots (about 6 medium)
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FROSTING:
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1/2 cup heavy whipping cream
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4 ounces reduced-fat cream cheese
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1/2 cup confectioners' sugar
Directions
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1.
Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper.
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2.
Beat first 5 ingredients until well blended. In another bowl, whisk together flour, pie spice, baking soda and salt; stir into egg mixture. Fold in carrots.
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3.
Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
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4.
For frosting, beat cream until soft peaks form. In another bowl, beat cream cheese and confectioners' sugar until smooth; gradually fold in whipped cream.
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5.
If cakes are domed, trim tops with a serrated knife. Spread frosting between layers and over top of cake. Refrigerate leftovers.
Nutrition Facts
1 slice: 241 calories, 9g fat (3g saturated fat), 49mg cholesterol, 375mg sodium, 36g carbohydrate (19g sugars, 1g fiber), 5g protein.
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