How To make Reduced Fat Carrot Cake

Healthy Oatmeal Carrot Cake

Healthy Oatmeal Carrot Cake

Today I'm going to show you how to make healthy carrot cake.

This healthy cake recipe is also no-sugar, no flour, and most importantly it is so moist and delicious.

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✅Healthy Oatmeal Zucchini Bread:


✅No-Bake Oatmeal Fudge Bars:


✅Healthy Oatmeal Cake in a Mug:


✅Healthy Apple Pie Muffins:


Here's what I cover in this video:

First, we're going to make the cake batter. It's simple and quick to make, you just have to combine dry and wet ingredients, and bake it in the oven.

Carrots work well in desserts, and thanks to the carrots this oatmeal cake is naturally sweet and moist.

Enjoy this carrot cake for breakfast, snack or even dessert.

I like to top mine with orange cream cheese frosting. Just mix together 1/2 cup cream cheese, 1 tbsp maple syrup and 3 tbsp orange juice. You will love it with this healthy cake.

Also you can drizzle it with some honey or melted dark chocolate.

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OATMEAL CARROT CAKE RECIPE
Ingredients:
1.5 cups ground oats (or oat flour) (150g)
1 cup quick oats (90g)
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
2 cups carrot, finely grated (200g)
2 eggs
1/2 cup honey (170g)
1/2 cup melted butter (120g)
1 cup Greek yogurt (285g)
1 tsp vanilla
1/2 cup chopped walnuts (65g)

Preparation:
In a bowl, combine wet ingredients, eggs, honey, Greek yogurt, vanilla and melted butter.

In a separate bowl, grate the carrots and incorporate into the egg mixture.

In another bowl, combine together the dry ingredients, ground oats, quick oats, baking powder, baking soda and cinnamon. Pour dry ingredients into the wet ingredients, mixing together to combine.

Pour into prepared baking dish 8 by 8 inch, smooth the top and bake at 350F (180C) degrees for 35 minutes.

Let it cool completely in the pan, then remove to the cutting board and cut in desired shapes.

Serve with cream cheese, melted dark chocolate or honey.

EAT HEALTHIER AND SPEND LESS MONEY!

I never thought this strange CARROT CAKE ingredient would be the best thing ever

CARROT CAKE RECIPE:
SHOP:

If you’re looking for an incredibly moist carrot cake that is EXPLODING with flavour, then this recipe IS IT! Soft, spiced cake layers topped with a tart cream cheese frosting, you won’t be able to get enough of this cake!

CREAM CHEESE FROSTING:
HOMEMADE CAKE RELEASE:

INGREDIENTS (I recommend using gram measurements):

Carrot Cake
- 2 cups (225 g) finely grated carrots - about 3 medium sized carrots
- 1 cup (190 g) crushed canned pineapple - with the liquid removed
- 2¼ cups (290 g) flour - regular all purpose (see note 1 on blog if you want to use cake flour)
- ¼ cup (30 g) cornstarch - also known as cornflour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2½ tsp cinnamon - ground
- 1¾ tsp ginger - ground/powdered
- ¼ tsp cloves - ground
- ½ tsp nutmeg - ground
- 1½ cups (300 g) soft brown sugar - firmly packed (see note 2 on blog)
- 3 large eggs - room temperature
- 1 cup (200 g) unflavoured vegetable oil - I use canola
- 3 tsp vanilla essence/extract
- ½ cup (110 g) yoghurt - unsweetened, regular not Greek (low fat Greek yoghurt is okay). Room temperature.
- 1 cup (100 g) pecans or walnuts - coarsely chopped. I like to use both so I use 1/2 a cup of each.

Bake at 160 °C (320°F) with the fan on for 35 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).

Cream Cheese Buttercream
- 1 cup (225 g) unsalted butter - room temp
- 4½ cups (570 g) icing/confectioners sugar - use more for a thicker frosting (see note 1 on blog)
- 1½ cups (335 g) cream cheese - cold, firm type (see note 2 on blog)
- 1½ tsp vanilla essence/extract
- 1½ tbsp lemon juice - must be fresh

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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -

NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -

CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -

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Healthy Carrot Cake Muffins (Tender & Fluffy)

Wholesome treat that will make you feel good! These healthy carrot cake muffins are made with natural nutritious ingredients. They are tender and fluffy, not overly sweet and extremely easy to make. Do try!

NOTE: If you've made any of my recipes, please head out to my website and rate it. Link is below. I would really appreciate it. Huge thanks!

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30 CALORIE CARROT CAKE - Low calorie carrot cake recipe

A lot of you were asking a for a low calorie carrot cake so here's my version of it.
It's a 4'' cake and each slice has 30 calories (if divided into 4 pieces). You can double this recipe to make a 8'' cake and each slice would have 40 calories (if divided into 6 pieces)
???? Ingredients
Oat/All purpose flour: 4 tablespoons
Sweetener: 1.5 tablespoons
Brown sugar(optional): 1 teaspoon
Low fat almond milk: 1/4 cup
Unsweetened applesauce or melted butter: 1 tablespoon
Grated carrot: 3 tablespoons
Vanilla essence: A few drops

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Visit my WEBSITE for HUNDREDS OF LOW CALORIE RECIPES IN GRAMS


???? Frosting options
Low fat vanilla greek yogurt
Low fat whipped topping
Light cream cheese

#lowcaloriecarrotcake
#lowcaloriecake
#mylittlecookbook

Moist Carrot & Dates Cake | Cake Recipes

Recipe here :

Eggless Carrot Dates Cake:

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If you like the video please like, share and subscribe.

Please note:
You can adjust the amount of sugar(3/4 - 1 cup) as per your taste.

There is a correction in the cooking time mentioned in the video. It will be between 50-55 mins.
The cooking time may vary depending upon the oven.

Few recipes to try:

Moist Pineapple Cake:

Moist Banana Chocolate cake:

Whole-wheat carrot cake :

Low fat No Bake Blueberry Cheesecake :

6 Minutes Eggless Chocolate cake :

Lamingtons :

Soft & Fluffy star bread:


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Low Fat Carrot Cake: Sweet Treats 2

This really easy-to-do low fat carrot cake comes with a delicious creamy frosting. Perfectly enjoyed with friends and a cup of tea in the afternoon.

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Ingredients:

2 eggs
140 g dark muscovado sugar
Zest of one orange
140 g mixed fruit
280 g finely grated, peeled carrots
100 g self-raising flour
130 g plain wholemeal flour
1 tsp baking powder, plus a pinch
1 tsp bicarbonate of soda
2 tsp cinnamon
1/2 tsp salt
1 tsp orange juice
200 g cream cheese
200 g creme fraiche
3 tbsp icing sugar
Vanilla extract
40 g crushed walnuts

Step 1: Prepare the Mix
Separate two eggs, and place the yolks and whites in two separate bowls. Then whisk the egg white until light and frothy and put it to the side.

Add the muscovado sugar and the oil to the bowl with the egg yolks. Mix it until smooth. Add orange zest and mixed fruits. Mix it again. Add grated carrots, then salt. Sift flour in, stir gently. Mix together the baking soda, bicarbonate of soda and 1 tsp cinnamon and sift it into the bowl. After that stir vigorously.

Prepare a greased and flour dusted baking tray. Gently fold the egg white with a metal or wooden spoon in. Try to keep the fluffiness of the egg white.

Pour the mix into the pan. Smooth it over with the spoon. Put it into the pre-heated oven at 180°C for 40-45 minutes.

Step 2: Make the Frosting
While the cake cools down, start with the frosting. Add orange juice to cream cheese and crème fraiche. Also add the vanilla extract. Icing sugar follows with a pinch of cinnamon. Mix it.

Frost the cake with the icing and decorate with chopped walnuts.