Light Carrot Cake & Cream Cheese Frosting
Ingredients List
Cream Cheese Frosting
- 1 cup - Domino® Light Sugar & Stevia Blend
- 1/4 cup - unsalted butter, room temperature
- 1 - (8 oz.) pkg. light cream cheese, softened
- 1 1/2 teaspoons - vanilla extract
Carrot Cake
- 3 cups - (1 lb. pkg.) carrots, peeled, finely chopped or shredded
- 1 cup - Domino® Light Sugar & Stevia Blend
- 4 - eggs, large
- 1 1/4 cups - vegetable oil
- 2 cups - all-purpose flour
- 2 teaspoons - cinnamon
- 1 teaspoon - baking powder
- 1 teaspoon - baking soda
- 1/2 teaspoon - salt
Instructions
In a food processor pour in the Light Sugar & Stevia Blend, process on high speed 3 to 5 minutes until it forms a fine powder. In a large mixing bowl, cream together butter and cream cheese with an electric mixer on medium speed until light and fluffy. Slowly pour in powdered sugar, beat until fully incorporated. Add vanilla extract, mix well.
Refrigerate frosting for 30 minutes to thicken before spreading on cake or cupcakes.
Preheat oven to 350°F. Grease and line two 9” round cake pans with parchment paper; set aside. In a large bowl, combine carrots, Domino® Light, eggs and oil; mix well. In a separate bowl, combine flour, cinnamon, baking soda, baking powder and salt. Add flour mixture into carrot mixture, blending well. Pour batter evenly into prepared pans.
Bake 32 to 35 minutes, or until the center of cake springs back when lightly touched. Cool in pan on wire rack. When completely cooled, release cake from sides of pan with a butter knife. Fill and frost cake with Domino® Light Cream Cheese Frosting.
Yields 12 servings.
Carrot Cake Nutrition Facts
Cream Cheese Frosting Nutrition Facts
