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!
Ingredients
- Cake:
- 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
Instructions
- Preheat oven to 350F.
- 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.
- Cream margarine and cream cheese. Add coconut extract and confectioners’ sugar. Blend until smooth. Spread on top of cake. Cut into squares.
