Carrot Cake with Cream Cheese Icing

5 from 3 votes

Carrot Cake with Cream Cheese Icing

This cake is loaded with 3 cups of carrots and warm, flavourful spices that make it irresistible. It's a little lower in sugar and oil compared to other recipes, thanks to the yogurt and extra carrots.

Prep Time20

Cook Time45

Total Time1 5

Course: cake, Dessert, Snack

Cuisine: American

Keyword: carrots, coffee cake, cream cheese icing

Servings: pieces

Calories: 277kcal

Author: Getty Stewart

Ingredients

1 cup whole wheat flour*
1 1/2 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 Tbsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/8 tsp clove or allspice optional
1/2 tsp salt
2 Tbsp orange zest one orange
3 eggs
2 Tbsp orange juice
2/3 cup granulated sugar
2/3 cup brown sugar
2/3 cup canola oil
1/2 cup plain yogurt** at least 2%
3 cups grated carrots lightly packed
1 cup dried cranberries or raisins***
1/2 cup chopped walnuts optional
Cream Cheese Icing from CanolaEatWell.com
1 8 oz pkg cream cheese, softened
1/3 cup margarine or butter, softened
3 1/2 -4 cups confectioner’s sugar
1 tsp orange juice
1 Tbsp orange zest

Instructions

Grease and flour a 9x13 inch (3.5 Litre) cake pan.
Preheat oven to 350°F (180°C).
In medium bowl, whisk together whole wheat flour, all purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt and orange zest.
In another large bowl, beat eggs with orange juice, granulated sugar, brown sugar, canola oil and yogurt. Beat until well combined.
Stir in grated carrots.
Add dry ingredients to wet ingredients stirring just til combined.
Stir in cranberries and nuts if using.
Pour into prepared pan.
Bake for 45 to 55 minutes or until toothpick inserted in the middle comes out clean.
Remove from oven and let cool on wire rack for 15 minutes.
Run knife along edge of pan and invert on wire rack to cool completely.
Once cake has completely cooled, frost with cream cheese icing.
Cream Cheese Icing
In a large bowl, beat together cream cheese and margarine until very smooth.
Add 3 cups confectioner’s sugar and beat well.
Add orange juice and beat to combine ingredients.
Test stiffness of icing, if it's too soft, add remaining 1/2 cup confectioner's sugar.
Spread icing on cake and let set in fridge. Garnish with orange zest.

Notes

*Whole Wheat Flour - simply swap out the whole wheat flour with all-purpose flour - your cake will be a little softer, if you'd like add 2 Tbsp flax meal for fibre and a little nuttiness.

**Yogurt - ideally use yogurt with at least 2% or more fat for best texture and mouth feel. Use Greek or Icelandic or even sour cream. Consider adding 1-2 Tbsp milk or extra orange juice if batter is too stiff, especially when using low fat thick yogurt.

***Dried Cranberries/Raisins - if your dried cranberries or raisins are extra rock hard dry - soak them in warm water for 15 minutes before using. Drain well and enjoy their soft texture.

Nutrition