Healthier Carrot Cake Iii Food

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HEALTHY CARROT CAKE



Healthy Carrot Cake image

The BEST healthy carrot cake recipe! Extremely moist, soft, and fluffy! Sweetened with coconut sugar and made with all whole wheat flour. One bowl, EASY recipe that everyone will love.

Provided by Claire

Categories     Desserts

Time 40m

Number Of Ingredients 16

4 Eggs (See Note 2 For Flax Egg/Vegan Option)
½ Cup Sweet Potato Puree
1 Cup + 1 Tbs Coconut Sugar
1 tsp Vanilla Extract
2 Tbs Refined Coconut Oil (can sub olive oil or avocado oil)
¼ Cup + 1 Tbs Plant Based Milk (I use unsweetened almond) (See Note 2 if using flax eggs)
2 tsp Cinnamon
½ tsp Pink Himalayan Salt
½ tsp Ginger
½ tsp Nutmeg
2 Cups White Whole Wheat Flour (or Gluten-Free Flour with xanthan gum) (See Note 1)
3 Cups Shredded Carrots
2 tsp Baking Soda
1½ Blocks (16 oz) Cream Cheese (you can use low fat or vegan) *softened
1 Cup Powdered Monk Fruit Sweetener or Powdered Sugar (may add more to taste)
1½ Tbs Plant Based Milk (or milk of choice or water)

Steps:

  • 1. Preheat oven 350 F. Place 2, round, 9 inch cake pans on parchment paper and trace around them. Line the bottoms of pans with parchment and grease with coconut oil. (See Note 3) 2. In a medium bowl, whisk eggs and then add the rest of the wet ingredients. Whisk until smooth. 3. Next, shift in spices and flour. Add in pink salt. Mix gently until well incorporated 4. Lastly, fold in shredded carrots and baking soda. 5. Bake at 350 F. on middle rack for 19-22 minutes until a toothpick comes out clean or with a few moist crumbs. 6. Let cool completely. Make the icing by combining all icing ingredients in a medium bowl or stand mixer and beating until smooth. 7. Frost cake, adding a layer of icing in between cakes. Decorate with chopped walnut, pecans, or ground cinnamon!

Nutrition Facts : Calories 211 calories, Carbohydrate 34 grams carbohydrates, Fat 6.6 grams fat, Fiber 2.9 grams fiber, Protein 4.8 grams protein, ServingSize 1 slice with icing, Sugar 21.9 grams sugar

HEALTHIER CARROT CAKE III



Healthier Carrot Cake III image

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

4 eggs
¾ cup vegetable oil
1 ½ cups white sugar
2 teaspoons vanilla extract
2 cups whole wheat pastry flour
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
¼ cup butter, softened
1 (8 ounce) package Neufchatel cheese, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

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

THREE-LAYER CARROT CAKE



Three-Layer Carrot Cake image

Provided by Food Network Kitchen

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 19

3/4 cup vegetable oil, plus more for the pans
1 cup pecan halves
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ginger powder
3/4 cup granulated sugar
1 teaspoon finely grated lemon zest
4 large eggs
1/2 cup plus 3 tablespoons orange marmalade, plus more for topping (optional)
3 cups shredded carrots (about 3/4 pound carrots)
three 8-ounce packages cream cheese, at room temperature
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
3 cups confectioners' sugar
1 tablespoon fresh lemon juice
1 tablespoon vanilla extract
Pinch of salt

Steps:

  • Make the cake: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Brush three 9-inch-round cake pans with vegetable oil and line the bottoms with parchment paper. Spread the pecans on a baking sheet and bake until toasted, about 10 minutes. Let cool, then pulse in a food processor until very finely chopped.
  • Combine the pecans, flour, baking powder, baking soda, salt, cinnamon, ginger and granulated sugar in a large bowl. In another bowl, whisk the vegetable oil, lemon zest, eggs and 1/2 cup marmalade. Stir in the carrots, then fold the carrot mixture into the flour mixture until just combined. Divide among the prepared pans and spread evenly (it won't look like a lot of batter, but the cakes will rise in the oven). Put 2 pans on the upper oven rack and the third pan on the lower rack. Bake until the cakes bounce back when touched and a toothpick comes out clean, 20 to 25 minutes, switching the position of the pans halfway through. Transfer the pans to racks until cool enough to handle, then invert the cakes onto the racks to cool completely. Remove the parchment.
  • Make the frosting: Beat the cream cheese and butter in a bowl with a mixer until smooth, scraping down the bowl as needed. Beat in the confectioners' sugar, lemon juice, vanilla and salt until smooth.
  • Put 1 cake layer on a platter. Spread with 1 tablespoon marmalade, then spread about 3/4 cup frosting over the marmalade. Top with another cake layer, marmalade and frosting. Spread the final cake layer with a thin layer of frosting. (This is the crumb coat; it doesn't have to be perfect.) Refrigerate 1 hour, then cover with the remaining frosting. Swirl some marmalade into the top of the cake. Refrigerate until ready to serve. Photograph by Con Poulos

HEART HEALTHY CARROT CAKE



Heart Healthy Carrot Cake image

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

1 cup all-purpose flour
1 cup whole wheat flour
2 1/2 teaspoons ground cinnamon
2 teaspoons baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
6 egg whites (best if room temp)
1 1/3 cups sugar
1 cup unsweetened applesauce
1/2 cup buttermilk
1 1/2 teaspoons vanilla
1 (8 ounce) can crushed pineapple, undrained
2 cups shredded carrots
2/3 cup chopped walnuts
1/2 cup raisins

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

HEALTHY CARROT CAKE



Healthy Carrot Cake image

This is a really good lower-fat version of carrot cake. It is from a book called Dr. Cookie, which includes healthier versions of popular desserts.

Provided by Chris from Kansas

Categories     Dessert

Time 50m

Yield 12-15 serving(s)

Number Of Ingredients 18

1 3/4 cups flour
2/3 cup whole wheat flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 teaspoon salt
1 large egg
2 large egg whites
1 1/4 cups brown sugar, packed
1/4 cup vegetable oil
3 cups carrots, shredded
2/3 cup buttermilk
1 cup crushed pineapple, drained
3/4 cup raisins
8 ounces neufchatel cheese
2 cups powdered sugar
1 teaspoon vanilla extract
2 teaspoons skim milk

Steps:

  • Preheat oven to 350.
  • Coat a 9X13 pan with spray and dust lightly with flour.
  • Tap out the excess flour.
  • Whisk the flours with the baking soda, cinnamon, nutmeg and salt.
  • Set aside.
  • Beat the egg, egg whites, brown sugar and oil with an electric mixer until smooth.
  • Add the carrots and beat for 1 minute.
  • Add the buttermilk, pineapple and raisins and beat again.
  • Add the flour mixture and beat until well mixed.
  • Scrape the batter into the pan and bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean.
  • Cool the cake in the pan set on a wire rack.
  • Frost, if desired, when completely cool.
  • Store the cake in the pan in the refrigerator.
  • To make the frosting, beat cream cheese, sugar and vanilla with an elecric mixer set at medium-high speed until smooth.
  • Reduce the speed to medium-low and add the milk, a tsp.
  • at a time until the frosting is at spreading consistency.
  • Spread the frosting on the cooled, uncut cake.

Nutrition Facts : Calories 411.1, Fat 10.1, SaturatedFat 3.7, Cholesterol 32.5, Sodium 393.6, Carbohydrate 75.8, Fiber 2.8, Sugar 52.1, Protein 6.9

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