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
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
CARROT CAKE III
I've tried many carrot cakes, and this is my favorite recipe. If you don't like pecans, feel free to leave them out.
Provided by Tammy Elliott
Categories Desserts Cakes Sheet Cake Recipes
Time 2h
Yield 18
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
- Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
Nutrition Facts : Calories 574.6 calories, Carbohydrate 63.7 g, Cholesterol 68.8 mg, Fat 34.8 g, Fiber 2.2 g, Protein 5.1 g, SaturatedFat 9.1 g, Sodium 347.2 mg, Sugar 49.9 g
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