Carrot Cake in Three Layers

  • Yield: 16 servings


2cups all-purpose flour
2teaspoons baking soda
2teaspoons ground cinnamon
2-- eggs
1-- egg white
1/4cup canola oil
1 1/2cups sugar
3/4cup buttermilk
2teaspoons vanilla extract
2cups grated carrots
1/2cup flaked coconut
1-- (8-ounce) can crushed pineapple
1/2cup chopped pecans
Cream Cheese Frosting:
1-- (8-ounce) package reduced fat cream cheese
3tablespoons butter
1teaspoon grated orange rind
1teaspoon vanilla extract
1-- (16-ounce) box confectioners' sugar


  1. To prepare cake: Preheat oven 350F. Coat three 9-inch round pans with nonstick cooking spray.
  2. In bowl, mix together flour, baking soda and cinnamon; set aside.
  3. In large mixing bowl, beat together eggs, egg white, oil, sugar, buttermilk, and vanilla. Gradually add flour mixture stirring until blended.  Stir in carrots, coconut, pineapple and pecans, mixing until combined. 
  4. Pour batter into prepared pans. Bake 20-25 minutes or until tops spring back when lightly touched. Cool 10 minutes; then turn out onto racks to cool. 
  5. To prepare frosting: In mixing bowl beat together cream cheese and butter until smooth. Add orange rind and vanilla and gradually add confectioners sugar until creamy. Frost layers, sides and top of cake.
Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age (2010).

Nutritional Info *per serving

  • Calories 314
  • Fat 10g
  • Saturated Fat 4g
  • Cholesterol 34mg
  • Sodium 221mg
  • Carbohydrate 52g
  • Fiber 1g
  • Sugars 41g
  • Protein 4g