HEALTHY CARROT CAKE
Healthy Carrot Cake with whole wheat flour, Greek yogurt, toasted coconut and walnuts. This carrot cake recipe is moist, tall, has texture and thick creamy frosting.
Provided by Olena Osipov
Categories Dessert
Time 1h10m
Number Of Ingredients 19
Steps:
- In one large bowl, whisk the eggs for 10 seconds. Add yogurt, oil, maple syrup, milk and vanilla extract; whisk well and set aside.
- In another large bowl, add flour, cinnamon, baking powder + soda, and salt; whisk well breaking any baking soda or powder lumps. Set aside.
- Preheat oven to 350 degrees F, spray large 9 x 13 baking dish with cooking spray and set aside. Preheat large skillet on low heat, add walnuts and toast for a few minutes (until fragrant), stirring occasionally. Add coconut flakes and toast another minute, stirring frequently. Turn off the heat. Grate carrots.
- Add dry ingredients to a bowl with wet, stir gently until combined (do not over mix).
- Add carrots, walnuts and coconut flakes; stir gently just enough to combine.
- Pour into previously prepared baking dish and bake for: 9 x 13 dish - 40 minutes, 6" pans - 25-30 minutes, 8" pans - 35-40 minutes.
- Remove from the oven and cool off completely (about 4-5 hours).
- While cake is cooling down, line small colander with a coffee filter or paper towel and place on top of a small bowl. Add yogurt and let it strain in a fridge for a few hours.
- When ready to assemble your healthy carrot cake, discard the whey and add strained yogurt into a medium bowl along with icing sugar and vanilla extract. Whisk well, transfer on top of cake, spread with spatula, garnish with toasted coconut flakes (chips) and cut into 16 slices.
Nutrition Facts : ServingSize 1 slice, Calories 256 kcal, Sugar 18 g, Sodium 366 mg, Fat 12 g, SaturatedFat 3 g, Carbohydrate 32 g, Fiber 3 g, Protein 8 g, Cholesterol 22 mg
THE CARROT CAKE RECIPE
Steps:
- Preheat the Oven to 350 degrees F. Butter and flour 2 round cake pans.
- In a medium bowl, whisk together 2 cups flour, 1 tsp baking soda, 1 1/2 tsp baking powder, 1/2 tsp salt and 1 1/2 tsp cinnamon.
- In a large bowl beat eggs on high speed until foamy (1 min), Add 1 cup honey and beat on high another 4 min. Blend in 1/2 cup canola oil, 2 tsp vanilla and applesauce.
- Add in the flour mixture 1/2 cup at a time and mix until it is just incorporated into the batter.
- Use a spatula to fold in the grated carrots and walnuts (if using) just until combined.
- Divide the batter equally among the two cake pans and bake at 350 degrees F for 25-30 minutes; a toothpick inserted in the center should come out clean (mine was closer to 30 min).
- Tip: While cakes are in the oven make your frosting and refrigerate frosting until ready to use.
- Remove cakes form the oven and once they are cool enough to handle, remove from cake molds and let them cool completely to room temp before assembling and frosting your cake. Note: if the cakes are still warm, your frosting will melt.
- In the bowl of a stand mixer fitted with the whisk attachment, mix the 2 sticks of butter with 2 cups powdered sugar on low speed or until combined (1 min) Don't start on high speed or you will be surrounded in a cloud of powdered sugar. Increase speed to high and beat until the mixture is pale and fluffy (2 min).
- Add cream cheese 1-piece at a time and mix until combined. (I waited maybe 3 seconds in between each piece; it's one after another really. Once all of the cream cheese is incorporated. continue to beat 1 more minute.
- Add 1 Tbsp vanilla and mix until combined (1 min). Refrigerate frosting until ready to use.
- Place your first (fully cooled) cake layer down on a cake platter. Cover the top generously with frosting.Top with the second cake layer and frost the top and sides until smooth.
- I pulled the frosting up all around the cake (If you don't have an icing knife, you can use a spoon) to make the "column" effect on the sides. I then used my WILTON 1M large frosting tip and a pastry bag to pipe the pattern all around the top rim of the cake.
- Top the cake (staying inside the border) with toasted coarsely chopped walnuts and drizzle generously with honey. This cake is best eaten the same day, but refrigerate the cake if not serving right away and let it sit at least 1 hour at room temp before serving to give the frosting and cake a chance to soften up.
HEALTHY CARROT CAKE
The best healthy carrot cake recipe with pineapple, whole wheat flour, and skinny cream cheese frosting made with Greek yogurt! So Moist!
Provided by Erin Clarke / Well Plated
Categories Dessert
Time 1h30m
Number Of Ingredients 25
Steps:
- Preheat the oven to 350 degrees F. Lightly spray a 10-inch springform pan with nonstick spray.
- In a medium bowl, stir together the all-purpose flour, whole wheat flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, beat together the egg, egg whites, brown sugar, canola oil, and vanilla extract on medium speed until well combined. Add the grated carrots and beat for 1 minute. Add the pineapple and shredded coconut and beat just until incorporated.
- With a wooden spoon, stir in half of the flour mixture, just until the flour almost disappears. Stir in the buttermilk. Add the remaining flour mixture, continuing to stir in by hand, just until combined. Gently fold in the walnuts and raisins.
- Pour the batter into the prepared baking pan. Bake for 40 to 45 minutes, until a toothpick inserted into the center comes out clean. (Check at the 30-minute mark-if the edges of the cake are browning too quickly, tent with foil, then return to the oven to finish baking.) Remove the cake from the oven and let cool completely in the pan. Run a dull knife, such as a butter knife, along the edge of the cake to loosen, then unmold it. Carefully transfer the cake to a serving plate.
- Meanwhile, prepare the frosting: In a medium bowl, beat together the cream cheese, Greek yogurt, butter, vanilla extract, almond extract (if using), and salt at medium speed for 2 minutes, until fluffy and well combined. Reduce the mixer speed to low and gradually add the powdered sugar, increasing the speed to medium as you go. Beat for 1 to 2 minutes until well combined.
- Spread the frosting evenly over top of the cooled cake. Sprinkle with toasted nuts and serve.
Nutrition Facts : ServingSize 1 (of 10), Calories 460 kcal, Carbohydrate 71 g, Protein 9 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 30 mg, Fiber 4 g, Sugar 45 g
HEALTHIER CARROT CAKE III
We made it with a little less oil and a little less sugar, so this carrot cake recipe is now healthier but still sure to be a favorite.
Provided by MakeItHealthy
Categories Desserts Cakes Carrot Cake Recipes
Time 2h30m
Yield 18
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
- Beat together eggs, oil, white sugar, and 2 teaspoons vanilla extract in a large bowl. Mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
- Bake in preheated oven until a toothpick inserted into center of cake comes out clean, 40 to 50 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- To make frosting: Combine butter, Neufchatel cheese, confectioner's sugar, and 1 teaspoon vanilla extract. Beat until mixture is smooth and creamy. Stir in chopped pecans. Spread frosting over completely cooled cake.
Nutrition Facts : Calories 399.5 calories, Carbohydrate 42 g, Cholesterol 57.6 mg, Fat 24.7 g, Fiber 2.8 g, Protein 5.3 g, SaturatedFat 5.8 g, Sodium 354.9 mg, Sugar 31.4 g
HEART HEALTHY CARROT CAKE
EXTRA moist carrot. very dense mixture does not raise much but is absoultly FAB. I prepare in mini loafs and sharing with friend(I am the only one in the house who like Carrot cake)but everyone else is gradually trying this recipe and liking it. I omit the raisins and nuts and does great(if you ever wonder. Cuts very easily due to its denseness. Unfrosted "bars" Great for breakfast, no crumbs travels well in the car for on the go mornings.
Provided by h jones
Categories Breakfast
Time 50m
Yield 15 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Spray 13" X 9" baking pan with non-stick spray. Set aside.
- In a large bowl, stir together the flours, cinnamon, baking soda, nutmeg and cloves, set aside.
- In another large bowl, beat the egg whites until soft peaks form. Slowly beat in the sugar. Then slowly beat in the applesauce, buttermilk and vanilla.
- Using a spoon, stir in the flour mixture just until combined. Then stir in, one ingredient at a time, the crushed pineapple, carrots, walnuts and raisins.
- Spread mixture in prepared pan. Bake for approximately 40 minutes, or until toothpick inserted near the center comes out clean.
- Cool completely. Frost with Cream Cheese Frosting.
Nutrition Facts : Calories 209.8, Fat 3.9, SaturatedFat 0.4, Cholesterol 0.3, Sodium 210.4, Carbohydrate 41, Fiber 2.7, Sugar 24.2, Protein 4.9
A HEALTHY CARROT CAKE RECIPE FOR MEMORIAL DAY
I find this to be the perfect time of year for carrot cake. It's an ideal dessert for cookouts, picnics and graduation parties. This Carrot Cake is Gluten-Free with Vegan Coconut Cream Frosting. Enjoy! View the full recipe: http://www.elanaspantry.com/2008/05/20/carrot-cake/
Provided by Elanas Pantry
Categories Dessert
Time 50m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg.
- In a separate bowl, mix together eggs, agave and oil.
- Stir carrots, raisins and walnuts into wet ingredients.
- Stir wet ingredients into dry.
- Place batter into 2 well greased, round 9 Inch cake pans.
- Bake at 325 degrees for 35 minutes.
- Cool to room temperature and spread with coconut frosting.
- Serve.
Nutrition Facts : Calories 221.3, Fat 15.8, SaturatedFat 2.1, Cholesterol 105.8, Sodium 650.8, Carbohydrate 17.1, Fiber 2.7, Sugar 10.7, Protein 5.7
WONDERFUL CARROT CAKE
This healthy carrot cake recipe is moist, tender and delicious. Kids will love it because it's sweet, and you'll love it because it's packed with good-for-you carrots. -Brenda Rankhorn, New Market, Alabama
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 24 servings.
Number Of Ingredients 21
Steps:
- Preheat oven to 350°. In a large bowl, beat sugars, eggs, oil, applesauce and vanilla until well blended. In another bowl, whisk flours, baking powder, salt, cinnamon, allspice and baking soda; gradually beat into sugar mixture. Stir in carrots and walnuts., Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool completely in pan on a wire rack., For frosting, in a small bowl, beat cream cheese, milk and vanilla until fluffy. Add confectioners' sugar and salt; beat until smooth. Spread over top of cake. Top with additional walnuts, if desired. Store in the refrigerator.
Nutrition Facts : Calories 223 calories, Fat 8g fat (1g saturated fat), Cholesterol 30mg cholesterol, Sodium 183mg sodium, Carbohydrate 36g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
HEALTHY CARROT CAKE
This is a really good lower-fat version of carrot cake. It is from a book called Dr. Cookie, which includes healthier versions of popular desserts.
Provided by Chris from Kansas
Categories Dessert
Time 50m
Yield 12-15 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350.
- Coat a 9X13 pan with spray and dust lightly with flour.
- Tap out the excess flour.
- Whisk the flours with the baking soda, cinnamon, nutmeg and salt.
- Set aside.
- Beat the egg, egg whites, brown sugar and oil with an electric mixer until smooth.
- Add the carrots and beat for 1 minute.
- Add the buttermilk, pineapple and raisins and beat again.
- Add the flour mixture and beat until well mixed.
- Scrape the batter into the pan and bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean.
- Cool the cake in the pan set on a wire rack.
- Frost, if desired, when completely cool.
- Store the cake in the pan in the refrigerator.
- To make the frosting, beat cream cheese, sugar and vanilla with an elecric mixer set at medium-high speed until smooth.
- Reduce the speed to medium-low and add the milk, a tsp.
- at a time until the frosting is at spreading consistency.
- Spread the frosting on the cooled, uncut cake.
Nutrition Facts : Calories 411.1, Fat 10.1, SaturatedFat 3.7, Cholesterol 32.5, Sodium 393.6, Carbohydrate 75.8, Fiber 2.8, Sugar 52.1, Protein 6.9
HEALTHY CARROT CAKE
You won't believe there is no oil in this recipe the applesauce and pineapple in this cake makes it wonderfully moist, delicious and healthy.
Provided by Chef Matty Matel
Categories Dessert
Time 1h25m
Yield 20 serving(s)
Number Of Ingredients 16
Steps:
- Combine all the cake ingredients together and mix till well blended. Bake at 350° for 50 minutes in 9x13-inch greased baking pan that has been sprayed with Pam or other light oil.
- For the frosting I combine all ingredients in the food processor, or you could blend by hand.
Nutrition Facts : Calories 143.2, Fat 4.6, SaturatedFat 0.6, Cholesterol 1, Sodium 374.7, Carbohydrate 20.8, Fiber 1.9, Sugar 3.7, Protein 5.6
HEALTHY CARROT CAKE (EXCEPT THE FROSTING!)
This is a yummy carrot cake that is delicious. I got the recipe from the Jack LaLanne's power juicer cookbook and use my juicer to make the carrot and apple pulp needed. I completely take away all healthy aspects of this carrot cake by slathering it with icing. The cake itself is a little dry - but the icing makes if perfect!
Provided by packeyes
Categories Dessert
Time 1h30m
Yield 1 two-tiered cake, 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Mix together apple pulp, carrot pulp and oil.
- Add in the honey, eggs, and vanilla.
- In a separate bowl combine flour, baking soda, cinnamon and nutmeg. Mix in with the wet ingredients.
- Stir in walnuts.
- Grease 2 round cake pans. Put half the mixture in each pan.
- Bake for about 1 hour. I always check on mine after about 45 minutes.
- Let cool for 5-10 minutes. Take cakes out of pan and onto a cooling rack until almost all the way cooled off.
- Put one cake upside down on a plate. Cover with frosting. Put the other cake right side up on top of the upside down one. Cover the entire cake (top and sides) with frosting.
- I usually put aside a small part of the frosting and color part of it orange and part of it green with food coloring and make carrots on the top of the cake (as best I can - my artistic talents are extremely limited!).
- ENJOY!
Nutrition Facts : Calories 583.4, Fat 35.7, SaturatedFat 3.4, Cholesterol 63.5, Sodium 427.4, Carbohydrate 62.6, Fiber 7.7, Sugar 31.3, Protein 10.1
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