Heart Healthy Carrot Cake Recipes

HEALTHIER CARROT CAKE III

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.

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.

HEALTHY CARROT CAKE

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl mix together the flour, baking soda, salt, cinnamon, nutmeg, and buttermilk powder. Set aside.
• In a medium mixing bowl whisk together 2 eggs and both sugars until smooth.
• Whisk the crushed pineapple, vanilla, coconut oil, and water into the sugar mixture.
• Slowly stir the wet ingredients into the dry ingredients until everything is combined.
• Fold the shredded carrots and shredded coconut into the batter.
• Pour the batter into a 9 x 13 cake pan coated with cooking spray.
• Bake for 30 minutes or until the center is set. You'll know it's done when you can insert a toothpick or a sharp knife into the center and it comes out clean.
• Let the cake cool completely before frosting it. This can take 1-2 hours.
• To make the frosting add the cream cheese, butter, powdered sugar, and vanilla into a medium mixing bowl. Using a hand mixer, blend the ingredients together until smooth.
• Spread the frosting onto the cake and sprinkle with pecans.
• Cut into 16 slices and serve.

HEALTHIER CARROT OATMEAL COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with parchment paper.
• Combine honey and coconut oil in a large bowl; beat with an electric mixer until creamy. Add carrots and eggs and mix well.
• Sift flour, baking powder, cinnamon, nutmeg, baking soda, and salt together in a large bowl. Add to the wet ingredients and mix until well combined. Mix in oats, raisins, and walnuts until well distributed.
• Drop large spoonfuls of dough 2 inches apart onto the prepared cookie sheets and flatten with a fork, if desired.
• Bake in the preheated oven until tops are a golden color, about 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

HEALTHY CARROT CAKE

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.

HEALTHY CARROT CAKE

Steps:

• 1. Preheat oven 350 F. Place 2, round, 9 inch cake pans on parchment paper and trace around them. Line the bottoms of pans with parchment and grease with coconut oil. (See Note 3) 2. In a medium bowl, whisk eggs and then add the rest of the wet ingredients. Whisk until smooth. 3. Next, shift in spices and flour. Add in pink salt. Mix gently until well incorporated 4. Lastly, fold in shredded carrots and baking soda. 5. Bake at 350 F. on middle rack for 19-22 minutes until a toothpick comes out clean or with a few moist crumbs. 6. Let cool completely. Make the icing by combining all icing ingredients in a medium bowl or stand mixer and beating until smooth. 7. Frost cake, adding a layer of icing in between cakes. Decorate with chopped walnut, pecans, or ground cinnamon!

CARROT ORANGE CAKE RECIPE

Steps:

• Preheat the oven at 175C.
• Crack the eggs in a bowl then whisk using an electric whisk. Then, add the sugar and whisk again.
• Now, add the oil and orange juice, whisk.
• After that, in a bowl, combine the dry ingredients; flour, baking powder and orange zest.
• Now, add the dry ingredients to the earlier mixture and whisk.
• Finally, add the carrot then stir using a spatula.
• Line a 22 cm baking pan or springform with parchment paper and grease the sides with butter. Then pour the batter in the pan.
• Bake the cake for 45-50 minutes or until fully baked.
• Pour the orange glaze over the cake as soon as it gets out of the oven.

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.