Carrot Sheet Cake with Coconut Cream Cheese Frosting

Kitchen Tested
  • Yield 24 servings

A reduced-fat carrot cake with a cream cheese frosting is hard to beat!


2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 cups shredded carrots
1 large egg
3 large egg whites
1/3 cup canola oil
1/2 cup light brown sugar
1/2 cup sugar
1/4 cup light corn syrup
1 teaspoon vanilla extract
Cream Cheese Frosting:
2 tablespoons margarine
1 (8-ounce) package fat-free cream cheese
1 teaspoon coconut extract
2 1/2 cups confectioners' sugar


  1. Preheat oven to 350F.
  2. In a bowl, combine flour, baking powder, baking soda, cinnamon and nutmeg; set aside.  In a mixing bowl, beat carrots, egg, egg whites, oil, brown sugar, sugar, corn syrup and vanilla.  Gradually add dry ingredients, mixing well.  Pour batter into a 13 x 9 x 2-inch baking pan coated with nonstick cooking spray and bake for 30 minutes or until a toothpick inserted comes out clean.  Cool.
  3. Cream margarine and cream cheese.  Add coconut extract and confectioners’ sugar.  Blend until smooth.  Spread on top of cake.  Cut into squares.



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