Low Fat Carrot Cake With Cream Cheese Frosting Recipes

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.

LOW-FAT CARROT CAKE WITH CREAM CHEESE FROSTING

Steps:

• Coat 2 (8-inch) round cake pans or 1 13 x 9-inch pan with spray and dust with 1 Tbs flour.
• Combine 2¼ cups flour through nutmeg in a medium bowl.
• Combine sugars through egg in a large bowl and beat well at medium speed; add to flour mixture, stirring just until moist.
• Stir in carrot.
• Pour into the cake pans, then sharply tap pans once on counter to remove air bubbles.
• Bake at 375°F about 30 minutes until a toothpick inserted in center of each cake comes out clean.
• Cool in pans on wire racks 10 minutes, then remove from pans and cool completely.
• MAKE FROSTING: Beat cream and vanilla in a large bowl with electric mixer at medium speed until smooth.
• Gradually add sugar and beat at low speed just until smooth.
• (If necessary you can thin the frosting with a little skim milk).
• Spread about 1/2 cup on bottom layer of cake; top with other layer. Spread rest of frosting over top and sides of cake.
• Alternatively, if using a 13 x 9 pan, just spread frosting over the top.
• Either way, sprinkle walnuts over top.

CARROT CAKE WITH PHILLY CREAM CHEESE ICING

Steps:

• Cake: Heat oven to 350 degrees F. Sift together flour, baking powder, baking soda, spices and salt in medium bowl; set aside. Beat eggs and oil in large bowl with wire whisk until well blended. Gradually add granulated sugar, mixing until blended. Add flour mixture, carrots, pineapple and walnuts; mix well. Pour into greased and floured 12-cup fluted tube pan or 10-inch (3-L) tube pan.
• Bake 50 min. to 1 hour or until wooden toothpick inserted in centre comes out clean. Cool 10 min.; loosen from sides of pan with spatula or knife and gently remove cake. Cool completely on wire rack.
• Icing: Beat cream cheese and butter in large bowl with electric mixer until well blended. Gradually add icing sugar, juice and peel, beating until well blended after each addition. Spread on top of cake. Store leftover cake in refrigerator.