SUGAR-FREE CARROT CAKE
This dairy-free and sugar-free carrot cake uses natural xylitol to sweeten it and is very simple to make
Provided by Caroline Hire - Food writer
Categories Afternoon tea, Dessert
Time 1h25m
Yield Cuts into 6-8 slices
Number Of Ingredients 10
Steps:
- Preheat the oven to 180C/ 160C fan/ Gas mark 4. Grease and line an 18cm round cake tin with baking parchment. Set aside 12 pecans and roughly chop the rest.
- In a large bowl, mix together the flour, cinnamon, bicarbonate of soda, xylitol and chopped pecans.
- In a separate bowl or jug, beat the eggs and rapeseed oil together. Pour into the flour mixture and stir until combined. Stir through the carrot and sultanas. Spoon into the lined tin, smooth the surface and press whole pecans to form a circle around the edge.
- Cook for 1 hour - 1 hour 10 mins until the top feels springy to the touch and a skewer inserted into the cake comes out clean. Check after 50 mins, if the cake is becoming too dark, cover loosely with foil. Cool on a wire rack for 10 minutes, then turn out and allow to cool. Serve slightly warm or cold. This cake keeps for up to five days in a tin. Before serving, drizzle with agave syrup if you have a sweet tooth.
Nutrition Facts : Calories 404 calories, Fat 28.2 grams fat, SaturatedFat 2.4 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 10.5 grams sugar, Fiber 2.2 grams fiber, Protein 4.8 grams protein, Sodium 0.5 milligram of sodium
HEALTHIER CARROT CAKE III
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
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
LOW SUGAR CARROT CAKE
This is a very moist cake and no one will guess that it's low sugar! I make it instead of a regular carrot cake because I like the use of baby food carrots instead of having little chunks of carrots in my cake!
Provided by bugsbunnyfan
Categories Dessert
Time 45m
Yield 24 pieces
Number Of Ingredients 15
Steps:
- Preheat oven to 350F.
- Spray 9x13 pan with cooking spray; set aside.
- Into large bowl, sift together flour, 1/4 cup plus 2 tbsp sugar, 1 packet Sweet'N Low, baking soda, cinnamon, and salt.
- In medium bowl, combine apple juice, oil, and egg yolks.
- Stir liquid ingredients into dry ingredients and mix well.
- In large metal bowl with mixer at high speed, beat egg whites until soft peaks form.
- Gradually add remaining 2 tbsp sugar, continuing to beat until stiff; fold into batter.
- Pour into prepared pan.
- Bake 30 minutes or until toothpick inserted in the middle comes out clean.
- Cool on wire rack.
- Prepare frosting: In medium bowl with mixer at medium speed, beat cream cheese gradually adding powdered sugar, milk, vanilla, and 2 packets Sweet'N Low, until smooth and fluffy.
- Spread over cooled cake.
Nutrition Facts : Calories 125.5, Fat 7.3, SaturatedFat 2.1, Cholesterol 24.8, Sodium 178.6, Carbohydrate 12.7, Fiber 0.5, Sugar 5.9, Protein 2.4
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
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.
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