Whole Wheat Carrot Cake With Creamy Orange Icing Low Fat Recipes

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WHOLE WHEAT CARROT CAKE WITH CREAMY ORANGE ICING (LOW FAT)



Whole Wheat Carrot Cake With Creamy Orange Icing (Low Fat) image

Many carrot cakes call for as much as a cup of oil, 4 eggs, 2 cups of sugar. But all that oil isn't necessary for this moist, delicious cake. I love this low fat cake. Use Whole Wheat PASTRY flour found in health food stores. You can use whole wheat flour but the cake will be denser. I also sifted my all purpose flour.

Provided by Olha7397

Categories     Dessert

Time 40m

Yield 16 serving(s)

Number Of Ingredients 18

2 -3 large carrots
1 large navel orange
1 tablespoon raisins
1 cup whole wheat flour
1 cup unbleached all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon freshly grated nutmeg
1/2 teaspoon salt
2 eggs, lightly beaten
1/3 cup buttermilk
1/2 cup pure maple syrup
1/2 cup packed brown sugar
1/3 cup canola oil
4 tablespoons fat-free cream cheese, softened
1 teaspoon orange juice
1/2-2/3 cup powdered sugar

Steps:

  • Preheat oven to 350°F (175 C).
  • Lightly butter a 13 x 9-inch baking pan.
  • Wash and trim carrots and cut into large pieces.
  • Place in a food processor and process until finely chopped, or grate carrots finely, to make 2 cups.
  • I grated my carrots.
  • Set aside.
  • Cut orange into 8 wedges.
  • Do not peel.
  • Remove white center and seeds.
  • Cut wedges into 3 or 4 pieces each and puree in a food processor or blender along with the raisins.
  • Combine flours, cinnamon, baking powder, baking soda, nutmeg and salt in a large bowl.
  • In another bowl, combine eggs, buttermilk, maple syrup, brown sugar, oil, carrots and orange.
  • Stir carrot mixture into dry ingredients until combined.
  • Spread batter evenly in pan and bake 25 to 30 minutes, until a cake tester or wooden pick inserted in the center comes out clean.
  • Cool cake in pan.
  • Prepare icing by working cream cheese and orange juice together with the back of a spoon until combined.
  • Stir in enough powdered sugar to obtain a spreadable consistency.
  • When cake is cool, spread top with icing.
  • Makes 16 servings.
  • The One-Day-at-a- Time Low-Fat Cookbook.

Nutrition Facts : Calories 183.7, Fat 5.5, SaturatedFat 0.6, Cholesterol 26.6, Sodium 300.1, Carbohydrate 31.8, Fiber 1.8, Sugar 18.2, Protein 3

WHOLE WHEAT CARROT CAKE WITH CREAM CHEESE FROSTING



Whole Wheat Carrot Cake with Cream Cheese Frosting image

I love carrot cake with cream cheese frosting. I make several different kinds. This one incorporates whole wheat flour.

Provided by evelynathens

Categories     Dessert

Time 1h

Yield 15 serving(s)

Number Of Ingredients 13

1 cup vegetable oil
1 cup sugar
1 cup firmly packed dark brown sugar
4 eggs
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons cinnamon
2 teaspoons baking soda
1/4 teaspoon salt
2 cups grated carrots
1 (8 ounce) can crushed pineapple, drained,2 tblsps juice reserved
3/4 cup chopped walnuts
cream cheese frosting (recipe is in my cookbook)

Steps:

  • Preheat oven to 350 degrees F.
  • Butter 13 x 9 inch pyrex baking dish.
  • Combine oil, sugars and eggs in mixing bowl.
  • Sift together flours, cinnamon, soda and salt.
  • Mix into liquid ingredients.
  • Stir in carrots, pineapple with reserved juice and walnuts.
  • Bake about 45 minutes or until tester comes out clean.
  • Cool.
  • Ice with Cream Cheese Frosting.

Nutrition Facts : Calories 367.6, Fat 20, SaturatedFat 2.7, Cholesterol 49.6, Sodium 242.2, Carbohydrate 45, Fiber 2.3, Sugar 30.8, Protein 4.7

THE FANTABULOUS WHOLE WHEAT CARROT CAKE



The Fantabulous Whole Wheat Carrot Cake image

This cake is pretty amazing. It's made without refined flour or sugar, but the taste and texture are sublime: it's not heavy at all. Besides that, there are plenty of carrots, nuts, and pineapple mixed in. Carrot cake is one of my favorites, and it's even better when I can actually feel good about eating it! :-) Frost with a cream cheese frosting (spreading apricot preserves between the two layers is good too). Prep time does not include grating carrots.

Provided by A Messy Cook

Categories     Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 11

2 cups white whole wheat flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
3/4 cup oil
3/4 cup honey
4 eggs
2 cups grated carrots
1 cup unsweetened crushed canned pineapple, drained
1/2 cup chopped walnuts

Steps:

  • Combine dry ingredients.
  • Add oil, honey, and eggs; mix well.
  • Stir in remaining 3 ingredients.
  • Bake in two greased 9-inch cake layer pans for 35-40 minutes at 350 degrees.
  • Cool in pans several minutes, then remove from pans and cool completely on wire rack.
  • You can also bake this in a 9x13 pan as a sheet cake -- just as good, and easier than frosting a layer cake!

Nutrition Facts : Calories 243.9, Fat 14.2, SaturatedFat 2, Cholesterol 46.5, Sodium 316, Carbohydrate 27.6, Fiber 2.6, Sugar 15.2, Protein 4.4

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