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
SUGAR-FREE CARROT CAKE
This dairy-free and sugar-free carrot cake uses natural xylitol to sweeten it and is very simple to make
Provided by Caroline Hire - Food writer
Categories Afternoon tea, Dessert
Time 1h25m
Yield Cuts into 6-8 slices
Number Of Ingredients 10
Steps:
- Preheat the oven to 180C/ 160C fan/ Gas mark 4. Grease and line an 18cm round cake tin with baking parchment. Set aside 12 pecans and roughly chop the rest.
- In a large bowl, mix together the flour, cinnamon, bicarbonate of soda, xylitol and chopped pecans.
- In a separate bowl or jug, beat the eggs and rapeseed oil together. Pour into the flour mixture and stir until combined. Stir through the carrot and sultanas. Spoon into the lined tin, smooth the surface and press whole pecans to form a circle around the edge.
- Cook for 1 hour - 1 hour 10 mins until the top feels springy to the touch and a skewer inserted into the cake comes out clean. Check after 50 mins, if the cake is becoming too dark, cover loosely with foil. Cool on a wire rack for 10 minutes, then turn out and allow to cool. Serve slightly warm or cold. This cake keeps for up to five days in a tin. Before serving, drizzle with agave syrup if you have a sweet tooth.
Nutrition Facts : Calories 404 calories, Fat 28.2 grams fat, SaturatedFat 2.4 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 10.5 grams sugar, Fiber 2.2 grams fiber, Protein 4.8 grams protein, Sodium 0.5 milligram of sodium
LOW SUGAR CARROT CAKE
This is a very moist cake and no one will guess that it's low sugar! I make it instead of a regular carrot cake because I like the use of baby food carrots instead of having little chunks of carrots in my cake!
Provided by bugsbunnyfan
Categories Dessert
Time 45m
Yield 24 pieces
Number Of Ingredients 15
Steps:
- Preheat oven to 350F.
- Spray 9x13 pan with cooking spray; set aside.
- Into large bowl, sift together flour, 1/4 cup plus 2 tbsp sugar, 1 packet Sweet'N Low, baking soda, cinnamon, and salt.
- In medium bowl, combine apple juice, oil, and egg yolks.
- Stir liquid ingredients into dry ingredients and mix well.
- In large metal bowl with mixer at high speed, beat egg whites until soft peaks form.
- Gradually add remaining 2 tbsp sugar, continuing to beat until stiff; fold into batter.
- Pour into prepared pan.
- Bake 30 minutes or until toothpick inserted in the middle comes out clean.
- Cool on wire rack.
- Prepare frosting: In medium bowl with mixer at medium speed, beat cream cheese gradually adding powdered sugar, milk, vanilla, and 2 packets Sweet'N Low, until smooth and fluffy.
- Spread over cooled cake.
Nutrition Facts : Calories 125.5, Fat 7.3, SaturatedFat 2.1, Cholesterol 24.8, Sodium 178.6, Carbohydrate 12.7, Fiber 0.5, Sugar 5.9, Protein 2.4
LOW FAT LOW SUGAR CARROT CAKE
Make and share this Low Fat Low Sugar Carrot Cake recipe from Food.com.
Provided by Donna Luckadoo
Categories Dessert
Time 50m
Yield 12 Slices
Number Of Ingredients 17
Steps:
- Preheat oven to 350*.
- Combined Flour, Germ, Soda, Powder, Cinnamon, and salt. Set aside.
- Next combine Sugars, Egg substitutes, Vanilla and Buttermilk.
- Gradually add the dry ingredients to the wet ingredients until thoroughly combined.
- Next add the Pineapples(do not drain), Carrots,Raisens, Coconut, and Crushed Pecans.
- Pour batter into a 9x13 Cake pan or a Bundt pan that has been sprayed with a nonstick spray.
- Bake 35-45 minutes depending on your oven or until a toothpick inserted comes out clean.
- Let cake cool before frosting. I frost this cake with a Low Sugar Low Fat Cream Cheese Frosting or you can just sprinkle with a dusting of powdered Sugar.
Nutrition Facts : Calories 147.4, Fat 1.8, SaturatedFat 0.5, Cholesterol 1, Sodium 443.6, Carbohydrate 27.5, Fiber 3.4, Sugar 12.4, Protein 6.6
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