FRAGRANT AND HEALTHY CARROT CAKE
This carrot cake uses very little sugar and is very fragrant and sweet from molasses and dried figs that I use as a substitute for sugar. Citrus fruit and spices give it very fresh taste. It is a very moist and tasty cake.
Provided by Maka
Categories Desserts Cakes Spice Cake Recipes
Time 1h25m
Yield 9
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan.
- In a large bowl, stir together the whole wheat flour, cake flour, brown sugar, cinnamon, carob, baking powder, baking soda and salt. Make a well in the center and pour in the molasses, oil, eggs and orange juice. Mix until the dry ingredients are moistened, then stir in the orange zest, lemon zest, raisins, figs, poppy seeds, carrots and pecans until evenly distributed. Pour into the prepared pan.
- Bake for 1 hour and 10 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool for 30 minutes before removing from the pan.
Nutrition Facts : Calories 315 calories, Carbohydrate 52.8 g, Cholesterol 41.3 mg, Fat 10.9 g, Fiber 5.6 g, Protein 5.5 g, SaturatedFat 1.7 g, Sodium 367.6 mg, Sugar 28.9 g
LITE CARROT CAKE
An alternative to the usually high fat carrot cake. Moist and delicious.
Provided by Marva
Categories Desserts Cakes Sheet Cake Recipes
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round cake pans.
- Separate eggs and beat egg whites until frothy, then continue whipping and gradually add 1/2 cup of the white sugar. Beat until stiff.
- In a large bowl combine; the cake flour, wheat flour, brown sugar, baking powder, baking soda, and cinnamon, mix until blended. Add the oil and the buttermilk and mix well. Add the egg yolks and mix well. Fold in the egg whites and then the carrots. Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes. Cool and frost with your favorite Cream Cheese frosting using light cream cheese.
Nutrition Facts : Calories 131.4 calories, Carbohydrate 22.6 g, Cholesterol 23.5 mg, Fat 3.9 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 0.7 g, Sodium 96.3 mg, Sugar 13.8 g
SKINNY CARROT CAKE
A low-calorie, skinny version of a favorite carrot cake dessert!
Provided by Arden
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 8-inch round cake pan with cooking spray.
- Whisk together flour, white sugar, brown sugar, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt in a large bowl.
- Combine egg whites and vanilla extract in a small bowl. Beat using an electric mixer until fluffy.
- Place carrots into a food processor and process until finely grated but not pureed into a pulp, 2 to 5 seconds.
- Pour carrots and applesauce into flour mixture; mix well. Fold in egg white mixture and mix until thoroughly combined. Spoon batter into the prepared cake pan.
- Bake in the preheated oven until a knife inserted into the center comes out clean and the cake is pulling away from the sides of the pan, 27 to 30 minutes. Remove from oven and let cake cool completely on a wire rack.
Nutrition Facts : Calories 130.9 calories, Carbohydrate 29.6 g, Fat 0.2 g, Fiber 1.4 g, Protein 2.6 g, Sodium 355.7 mg, Sugar 16.1 g
THE ULTIMATE LOW-FAT MOIST CARROT CAKE
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
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
LIGHT & MOIST LOW-FAT CARROT CAKE
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
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.
LOW-FAT CARROT CAKE
"Loaded with spice and carrot flavor, this moist and luscious cake is guaranteed to impress." Rebecca Baird - Salt Lake City, Utah
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, beat the brown sugar, buttermilk, egg whites, egg, oil and vanilla until well blended. Combine the flour, baking soda, spices and salt; gradually beat into sugar mixture until blended. Fold in carrots and pineapple. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. , In a small bowl, beat cream cheese until fluffy. Add the confectioners' sugar, lemon juice and vanilla; beat until smooth. Drizzle over cake.
Nutrition Facts : Calories 263 calories, Fat 3g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 98mg sodium, Carbohydrate 56g carbohydrate (37g sugars, Fiber 1g fiber), Protein 3g protein.
DELICIOUS LOW-FAT CARROT CAKE
Make and share this Delicious Low-Fat Carrot Cake recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 350 degrees.
- Grease a 13 x 9-inch baking dish.
- In a bowl combine the cake flour, baking soda and spices.
- In another bowl beat egg and egg whites together with sugar and oil until light and fluffy (about 3 minutes).
- Stir in buttermilk and vanilla; mix until combined.
- Gradually add in the flour mixture to the liquid mixture using low speed or with a wooden spoon.
- Add in shredded carrots and pineapple into the batter; mix until combined using wooden spoon.
- Transfer mixture to prepared baking dish.
- Bake for about 35-40 minutes or until the cake tests done.
- Cool completely if frosting.
Nutrition Facts : Calories 225.5, Fat 2.4, SaturatedFat 0.4, Cholesterol 13.5, Sodium 202.3, Carbohydrate 48.4, Fiber 1.2, Sugar 30, Protein 3.1
LOW FAT LOW SUGAR CARROT CAKE
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
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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