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. Preheat oven to 350F. Spray three 9-inch round pans with nonstick baking spray.
  2. Combine flour, baking soda and cinnamon in a mixing bowl.
  3. Whisk together eggs, egg white, oil, sugar, buttermilk, and vanilla. Gradually spoon in flour mixture until combined.  Stir in carrots, coconut, pineapple and pecans, and mix until thoroughly combined.
  4. Spread batter evenly across three prepared pans. Bake 20-25 minutes. Tops of cake should spring back when touched. Cool 10 minutes and turn cakes onto a cooling rack.
  5. Beat together cream cheese and butter until smooth. Toss in orange rind and vanilla, and delicately add in confectioners sugar until texture becomes creamy.
  6. Frost each cake layer, as well as the sides and top.
Recipe reprinted with permission from Too Hot in the Kitchen (Holly Clegg, 2010). For more from Holly, follow along at her website, Trim & Terrific

Nutritional Info *per serving

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