Low Fat Low Sugar Carrot Cake Recipes

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THE CARROT CAKE RECIPE



THE Carrot Cake Recipe image

Provided by Natasha of NatashasKitchen.com

Categories     Medium

Time 1h30m

Number Of Ingredients 18

3 cups carrots (peeled and grated)
2 cups all-purpose flour
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
4 eggs
1 cup honey
1/2 cup canola oil (or extra light olive oil for an even healthier cake!)
2 tsp vanilla extract
1 cup applesauce
1 cup crushed walnuts (toasted on a skillet (optional - I omitted since not everyone in my family eats nuts).)
2 cups powdered sugar
16 oz cream cheese
2 sticks unsalted butter
1 Tbsp pure vanilla extract
1/2 cup walnuts (coarsley chopped and toasted on a skillet)
1/4 cup to drizzle over the top

Steps:

  • Preheat the Oven to 350 degrees F. Butter and flour 2 round cake pans.
  • In a medium bowl, whisk together 2 cups flour, 1 tsp baking soda, 1 1/2 tsp baking powder, 1/2 tsp salt and 1 1/2 tsp cinnamon.
  • In a large bowl beat eggs on high speed until foamy (1 min), Add 1 cup honey and beat on high another 4 min. Blend in 1/2 cup canola oil, 2 tsp vanilla and applesauce.
  • Add in the flour mixture 1/2 cup at a time and mix until it is just incorporated into the batter.
  • Use a spatula to fold in the grated carrots and walnuts (if using) just until combined.
  • Divide the batter equally among the two cake pans and bake at 350 degrees F for 25-30 minutes; a toothpick inserted in the center should come out clean (mine was closer to 30 min).
  • Tip: While cakes are in the oven make your frosting and refrigerate frosting until ready to use.
  • Remove cakes form the oven and once they are cool enough to handle, remove from cake molds and let them cool completely to room temp before assembling and frosting your cake. Note: if the cakes are still warm, your frosting will melt.
  • In the bowl of a stand mixer fitted with the whisk attachment, mix the 2 sticks of butter with 2 cups powdered sugar on low speed or until combined (1 min) Don't start on high speed or you will be surrounded in a cloud of powdered sugar. Increase speed to high and beat until the mixture is pale and fluffy (2 min).
  • Add cream cheese 1-piece at a time and mix until combined. (I waited maybe 3 seconds in between each piece; it's one after another really. Once all of the cream cheese is incorporated. continue to beat 1 more minute.
  • Add 1 Tbsp vanilla and mix until combined (1 min). Refrigerate frosting until ready to use.
  • Place your first (fully cooled) cake layer down on a cake platter. Cover the top generously with frosting.Top with the second cake layer and frost the top and sides until smooth.
  • I pulled the frosting up all around the cake (If you don't have an icing knife, you can use a spoon) to make the "column" effect on the sides. I then used my WILTON 1M large frosting tip and a pastry bag to pipe the pattern all around the top rim of the cake.
  • Top the cake (staying inside the border) with toasted coarsely chopped walnuts and drizzle generously with honey. This cake is best eaten the same day, but refrigerate the cake if not serving right away and let it sit at least 1 hour at room temp before serving to give the frosting and cake a chance to soften up.

LOW FAT LOW SUGAR CARROT CAKE



Low Fat Low Sugar Carrot Cake image

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

1 1/2 cups wheat flour
1/2 cup wheat germ
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
2 teaspoons nutmeg or 2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 teaspoons vanilla
2/3 cup Splenda sugar substitute
1/2 cup brown sugar
1 cup fat free egg substitute or 1 cup egg white
1 cup low-fat buttermilk
1 (8 ounce) can unsweetened crushed canned pineapple
2 cups shredded carrots
1/4 cup crushed pecans (optional)
1/4 cup raisins (optional)
1/4 cup shredded coconut (optional)

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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