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    Light Carrot Cake

    1.5 hrs to make, serves 8-12




    • 5 Carrots, peeled and grated (about 3 cups), medium
    • 1/2 tsp Ginger, ground
    • 1 tsp Lemon, fresh zest


    • 1 Egg white
    • 2 Eggs, large

    Baking & Spices

    • 1 1/4 cups All-purpose flour
    • 1/2 tsp Allspice
    • 1 1/2 tsp Baking powder
    • 1 tsp Baking soda
    • 1 cup Brown sugar, packed light
    • 1 1/2 tsp Cinnamon, ground
    • 3/4 cup Granulated sugar
    • 1 Light cream cheese frosting
    • 3/4 cup Powdered sugar
    • 1 Salt, Fine
    • 1 1/4 cups Whole wheat pastry flour

    Oils & Vinegars

    • 1 Cooking spray, Nonstick
    • 1/2 cup Vegetable oil


    • 1/2 cup Pineapple in fruit juice, canned


    • 8 oz Cream cheese, reduced-fat

    The Neelys' Light Carrot Cake with Cream Cheese Frosting #CarrotCake



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