Lemon-Spice Carrot Cake Recipes

Ingredients

Servings: 24

Lemon-Spice Carrot Cake:

1 1/2 cups all-purpose flour

1 1/2 cups whole wheat flour

3/4 cup granulated sugar

3/4 cup granular no-calorie sweetener

2 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground nutmeg

1/3 tsp salt

6 ounces plain fat-free yogurt

1/4 cup canola oil

2 large eggs

1 tbsp fresh grated lemon zest

2 cups finely shredded carrots

Cream Cheese Frosting:

1 cup granulated sugar

1 cup granular no-calorie sweetener

2/3 cup all-purpose flour

1 cup fat-free milk

6 ounces reduced-fat cream cheese, cubed

3 tbsp fresh lemon juice

Thin strips lemon peel (for garnish, optional)

Cooking Methods

Make Cake:

1. Preheat oven to 350 degrees. Coat a 13x9-inch baking pan with cooking spray.
2. Combine the all-purpose flour, whole wheat flour, sugar, no-calorie sweetener, baking powder, nutmeg and salt in a large bowl and whisk to mix well.
3. Combine the yogurt, oil, eggs and lemon zest in a medium bowl and whisk until smooth.
4. Add the oil mixture to the flour mixture and stir until moistened. Stir in the carrots.
5. Spoon the batter into the prepared pan and smooth the top. Bake 25-30 minutes or until a wooden toothpick inserted in the cake comes out clean.
6. Cool the cake for 10 minutes. Remove from the pan and cool completely on wire rack.

Make Frosting:

1. Combine the sugar, sweetener, flour and milk in a saucepan and whisk until smooth.
2. Cook over medium-high heat, whisking constantly for about 5 minutes until the mixture becomes thick.
3. Remove from the heat and add the cream cheese, stirring until the cream cheese melts.
4. Spoon the frosting into a medium bowl and cover the surface with plastic wrap. Cool to room temperature and stir in the lemon juice.
5. Spread the frosting over the top of the cake. Garnish each serving with thin strips of lemon peel, if desired.

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