Hearthealthycarrotcake Recipes
HEART HEALTHY CARROT CAKE
EXTRA moist carrot. very dense mixture does not raise much but is absoultly FAB. I prepare in mini loafs and sharing with friend(I am the only one in the house who like Carrot cake)but everyone else is gradually trying this recipe and liking it. I omit the raisins and nuts and does great(if you ever wonder. Cuts very easily due to its denseness. Unfrosted "bars" Great for breakfast, no crumbs travels well in the car for on the go mornings.
Provided by h jones
Categories Breakfast
Time 50m
Yield 15 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 209.8, Fat 3.9, SaturatedFat 0.4, Cholesterol 0.3, Sodium 210.4, Carbohydrate 41, Fiber 2.7, Sugar 24.2, Protein 4.9
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
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- To prepare cake: Preheat oven to 350 degrees F. Coat a 9-by-13-inch baking pan with cooking spray.
- Drain pineapple in a sieve set over a bowl, pressing on the solids. Reserve the drained pineapple and 1/4 cup of the juice.
- Whisk flour, cinnamon, baking soda and salt in a medium bowl. Whisk eggs, sugar, buttermilk, oil, vanilla and the 1/4 cup pineapple juice in a large bowl until blended. Stir in pineapple, carrots and 1/4 cup coconut. Add the dry ingredients and mix with a rubber spatula just until blended. Stir in the nuts. Scrape the batter into the prepared pan, spreading evenly.
- Bake the cake until the top springs back when touched lightly and a skewer inserted in the center comes out clean, 40 to 45 minutes. Let cool completely on a wire rack.
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