Carrot Cake with Cream Cheese Icing

Prep Time: 1 Hour Servings: 12+ servings Difficulty: Medium


  • 1/3 cup Canola oil
  • 1 cup Granulated sugar
  • 1 Large egg
  • 1 tsp Vanilla
  • 1 Large ripe banana, mashed
  • 2 cup Carrots, grated
  • 2/3 cup Raisins or dried cranberries
  • 1⁄2 cup Drained canned pineapple
  • 1⁄2 cup Low fat yogurt
  • 2 cup All purpose flour
  • 11/2 tsp Baking powder
  • 11/2 tsp Baking soda
  • 11/2 tsp Cinnamon
  • 1⁄4 tsp Nutmeg


  • 1/3 cup Light cream cheese, softened
  • 2/3 cup Icing sugar
  • 1 tbsp Low fat milk or water


  1. Preheat oven to 350°F.
  2. Spray a 9 inch bundt pan with non-stick cooking spray.
  3. In a large bowl mix together oil and sugar until smooth, add eggs and vanilla and beat well (the mixture may look curdled).
  4. Add banana, carrots, raisins, pineapple and yogurt combine well.
  5. In another bowl stir together flour, baking powder, baking soda, cinnamon and nutmeg until combined. Add to carrot mixture stir just until combined.
  6. Pour into prepared pan.
  7. Place pan in the centre of the oven and bake for 45 minutes.
  8. Let the pan cool for 10 minutes before inverting the cake onto
  9. a serving plate.
  10. In the bowl of food processor, beat together cream cheese, icing sugar and milk until smooth, drizzle over top of cake. Makes 16 servings.

Nutritional information per serving: Protein 4g Total fat 5g Carbohydrates 41g Calories 223 Sodium 196mg Cholesterol 30mg

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