The Ultimate Low Fat Moist Carrot Cake Recipes

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LIGHT & MOIST LOW-FAT CARROT CAKE



Light & Moist Low-Fat Carrot Cake image

This is a moist and delicious carrot cake recipe from "Good Housekeeping". It produces a fluffy (rather than dense) cake and also makes great cupcakes (about 24). If you wanted frosted cupcakes, cut down the sugar in the cake recipe by 1/4 cup. For Cream Cheese Icing: In bowl, stir 2 oz. reduced-fat cream cheese and 1/4 c. sugar until smooth. Add 1/2 tsp milk, 1/4 tsp vanilla, and 1/2 c. more sugar; stir to a drizzling consistency.

Provided by blucoat

Categories     Dessert

Time 1h

Yield 20 serving(s)

Number Of Ingredients 15

2 1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
2 large egg whites
1 cup granulated sugar
3/4 cup packed dark brown sugar
1 (8 -8 1/4 ounce) can crushed pineapple in juice
1/3 cup canola oil
1 tablespoon vanilla extract
1 (10 ounce) bag shredded carrots
1/2 cup dark raisin (optional)

Steps:

  • Preheat oven to 350 degrees F. Spray nonstick 12-cup Bundt-style pan with nonstick cooking spray with flour.
  • Combine flour, soda, cinnamon, ginger, baking powder, and salt.
  • In large bowl, with mixer on medium speed, beat eggs and egg whites until blended. Beat in sugars; beat 2 minutes. On low speed, beat in pineapple with juice, oil, and vanilla. Add flour mixture; beat 1 minute. Stir in carrots and raisins.
  • Pour batter into pan. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto rack; cool completely.

THE ULTIMATE LOW-FAT MOIST CARROT CAKE



The Ultimate Low-Fat Moist Carrot Cake image

I made this cake by Delia Smith a couple of days ago and it is absolutely fabulous. I am not the world's most experienced baker but it was moist and had the perfect texture. I was quite proud of myself!! I prefer my carrot cakes without topping so I haven't tried it. Oh, and don't leave out the syrup glaze. I almost decided not to bother with it but I am so glad I added it. It gives the cake a lovely citrussy tang. Yum!

Provided by HappyBunny

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 16

175 g dark brown sugar
2 large eggs, at room temperature
120 ml sunflower oil
200 g wholemeal self-rising flour
1 1/2 teaspoons bicarbonate of soda
3 teaspoons mixed spice
1 grated orange, zest of
200 g carrots, peeled and coarsely grated
175 g sultanas (optional)
250 g Quark (skimmed milk soft cheese)
20 g caster sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 small orange, juice of
1 tablespoon lemon juice
40 g dark brown sugar

Steps:

  • You will need a non-stick baking tin measuring 25.5cm x 15cm (10 x 6 inches) and 2.5 cm (1 inch) deep, the base lined with greaseproof paper.
  • Preheat oven to gas mark 3, 325ºF, 170ºC.
  • Begin by whisking the sugar, eggs and oil together in a bowl using an electric hand whisk for 2-3 minutes. Then sift the flour, bicarbonate of soda and the mixed spice into the bowl, tipping in all the bits of bran that are left in the sieve.
  • Now stir all this together and then fold in the orange zest, carrots and sultanas.
  • Pour the mixture into the prepared tin and bake on the centre shelf of the oven for 35-40 minutes, until it is well risen and feels firm and springy to the touch when lightly pressed in the centre.
  • While the cake is cooking, make the topping by mixing all the ingredients in a bowl until light and fluffy, then cover with clingfilm and chill for 1-2 hours or until needed.
  • Now you need to make the syrup glaze, and to do this whisk together the fruit juices and sugar in a bowl. When the cake comes out of the oven, stab it all over with a skewer and quickly spoon the syrup over as evenly as possible.
  • Leave the cake on one side to cool in the tin, during which time the syrup will be absorbed.
  • Then, when the cake is completely cold, remove from the tin. spread the topping over, cut into 12 squares and dust with a little more cinnamon.

Nutrition Facts : Calories 174.8, Fat 9.6, SaturatedFat 1.4, Cholesterol 31, Sodium 185.8, Carbohydrate 21.6, Fiber 0.6, Sugar 20.3, Protein 1.3

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