Heart Healthy Carrot Cake Recipes

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.

HEART HEALTHY CARROT CAKE

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.

HEALTHY CARROT CAKE

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.

HEART HEALTHY CARROT CAKE

Steps:

• 1. Preheat oven to 350°F. Prepare a Bundt or tube pan with shortening or cooking spray, and dust lightly with flour. Or, use Baker's Secret or other cake pan prep spray.
• 2. With electric mixer, cream pineapple, sugar, sugar substitute, and oil. NOTE: this cake will NOT taste like olive oil! Beat in egg beaters in two batches.
• 3. Sift together the dry ingredients one time. On low speed, add it in 3 parts to the oil mixture. Scrape down sides of bowl a couple of times during this step. Stir in carrots and vanilla.
• 4. Spread batter evenly in prepared pan. Bake for 45-55 minutes, until cake springs back when lightly touched. Cool in pan 10 minutes, then invert onto serving plate.
• 5. TO MAKE ICING: Soften cream cheese in microwave. With mixer, beat cream cheese with lemon extract and salt. Sift the powdered sugar substitute, then beat in 1 cup at a time until a thick spreading consistency is achieved. If necessary, warm this icing over a double boiler or in the microwave so it can be poured over the cake. If desired, top cake with chopped pecans. Store cake in refrigerator.
• 6. SPECIAL NOTE: This cake can be made with real powdered sugar for the icing, and a cup of white sugar in place of the substitute in the cake. It will raise the sugar content and calories considerably, but would not change the fat content. I've also found that using half powdered sugar and half xylitol powdered sweetener for the icing works well, too.