Low Fat Carrot Cake With Cream Cheese Frosting Recipes

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LOW-FAT CARROT CAKE WITH CREAM CHEESE FROSTING



Low-Fat Carrot Cake With Cream Cheese Frosting image

Tasty yet relatively easy on the waistline. Apple sauce replaces the usual fat to keep the cake moist. If you wanted to make it even lower calorie, you could substitute Splenda for some or all of the sugar.

Provided by echo echo

Categories     Dessert

Time 55m

Yield 16 serving(s)

Number Of Ingredients 20

1 tablespoon flour
2 1/4 cups flour
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon nutmeg
2/3 cup sugar
2/3 cup dark brown sugar
1/2 cup applesauce
1/3 cup oil
1/4 cup plain nonfat yogurt
2 1/2 teaspoons vanilla
2 large egg whites
1 large egg
2 cups finely shredded carrots
2/3 cup tub-style light cream cheese or 2/3 cup fat free cream cheese
1 1/4 teaspoons vanilla
3 1/2 cups powdered sugar
1/4 cup chopped walnuts

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.

Nutrition Facts : Calories 335.8, Fat 8.5, SaturatedFat 2.3, Cholesterol 20.5, Sodium 205.7, Carbohydrate 61.4, Fiber 1.2, Sugar 44.1, Protein 4.3

HEALTHY CARROT CAKE



Healthy Carrot Cake image

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

1 2/3 cups unbleached all-purpose flour
3/4 cup whole wheat pastry flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1 large egg (at room temperature)
2 large egg whites (at room temperature)
1 1/4 cups light brown sugar (lightly packed)
1/4 cup canola oil
2 teaspoons vanilla extract
2 1/2 cups grated carrots ((about 3 large or 4 small/medium))
1 cup crushed pineapple (drained)
1/2 cup shredded sweetened coconut
2/3 cup buttermilk (at room temperature)
1/2 cup walnuts (or pecans, toasted and roughly chopped )
1/4 cup raisins, (golden raisins, or dried cranberries (optional))
3 ounces reduced-fat cream cheese
2 tablespoons Greek yogurt
2 tablespoons unsalted butter (softened)
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract (optional)
1/8 teaspoon kosher salt
1 1/4 cups powdered sugar
toasted chopped pecans (or walnuts)

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

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