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Creamy Frosted Carrot Cake or Muffins

Total Calories: 3,741.666
Yield: 1 cake or 18 muffins
Prep time:
Cook time:
Total time:


3 cups (10 oz bag) shredded carrots
3/4 cup firmly packed brown sugar
3 tablespoons canola oil
2 eggs
2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple in its own juice (including the juice)
1/2 cup buttermilk, soy milk, or skim milk
1/2 cup raisins
2 1/2 cups whole wheat pastry flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/8 teaspoon salt
1 (8-ounce) container light cream cheese
1 teaspoon vanilla extract
1/2 cup powdered sugar
1/2 cup walnuts in pieces


1. Preheat oven to 350°. Coat a 9" x 13" baking dish or 18 muffin cups with cooking spray.
2. Buy pre-shredded carrots or use a food processor to shred. Set aside 3 cups for this recipe. Use any leftovers in your next salad.
3. In a large bowl, mix brown sugar, oil, and eggs well with a wire whisk. Add vanilla, pineapple, milk, and raisins to brown sugar mixture and stir.
4. Mix flour, baking soda, cinnamon, spice, and salt together in a medium bowl. Add, a little at a time, to pineapple mixture and mix well. Stir in carrots.
5. Pour batter into pan(s). Bake 35 to 37 minutes, (20 to 25 minutes for muffins) or until a toothpick inserted in center comes out clean.
6. Allow the cream cheese to soften on the counter while cake is baking. When cake comes out of oven, mix cream cheese, vanilla, powdered sugar, and walnuts together in a medium bowl. Once cake has cooled, frost it. (If using round pans, frosting will only cover tops of cakes, not the sides.)

Nutritional Facts:

Serves: 1
Total Calories: 3,741.666
Calories from Fat: 1,553.333

This Creamy Frosted Carrot Cake or Muffins recipe is from the Lickety Split Meals Cookbook. Download this Cookbook today.

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