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How To make Reduced Fat Carrot Cake
--------------------------REDUCED-FAT CARROT CAKE-------------------------- 1/4 c Walnuts
2 1/2 c Sifted cake flour
2 ts Cinnamon
2 ts Baking powder
1 1/2 ts Bakeing soda
1 ts Salt
2 lg Eggs
2 lg Egg whites
2 c Sugar
1 c Prune puree (see below)
1/2 c Vegetable oil
2 c Grated carrots (5-6 small)
8 oz Crushed pineapple, (8 oz)
- thoroughly drained Frosting (see below)
FROSTING:
12 oz Low-fat cream cheese,
- softened 1/2 c Confectioners' sugar
1 1/2 ts Pure vanilla extract
Preheat oven to 350 degrees. Coat inside of three 9-inch round layer-cake pans with non-stick cooking spray. Line the bottoms with wax paper and set aside. Spread walnuts in a pie plate and bake for 8 to 10 minutes at 350 degrees, or until fragrant. Let cool; chop coarsely. Toasting the walnuts brings out their nutty flavor, and means you don't need to use as many as in traditional recipes. In a medium-sized bowl, stir together flour, cinnamon, baking powder, baking soda and salt. In a large bowl, whisk together eggs and egg whites. Add sugar, prune puree and oil and whisk until smooth. Add the flour mixture to the egg mixture and stir with a wooden spoon until blended. Stir in carrots, pineapple and the toasted walnuts. Divide the batter among the prepared pans and bake for 30 to 35 minutes at 350 degrees, or until a cake tester inserted in the center comes out clean. Let cool for 5 minutes in the pan on a rack. Loosen edges and invert cakes onto racks. Peel off paper and let cool completely. TO MAKE PRUNE PUREE: In a food processor, combine 6 ounces (1 cup) pitted prunes with 6 tablespoons hot water; process until smooth. Makes 1 cup. One cup of prune puree contains 407 calories and 1 gram of fat; a cup of butter contains 1,600 calories and 182 grams of fat; and a cup of oil contains 1,944 calories and 218 grams of fat. FROSTING In a mixing bowl, combine cream cheese, sugar and vanilla; beat with an electric mixer until smooth and creamy. TO ASSEMBLE CAKE: Place 1 cake layer on a serving plate. Spread a scant 1/2 cup of frosting over it. Top with another cake layer and spread
another scant 1/2 cup frosting. Place third layer on top and spread with remaining frosting. Serves 16. Calories: 310 per serving; Protein: 6 grams; Fat: 10 grams; Carbohydrate: 52 grams; Sodium: 392 milligrams; Cholesterol: 34 milligrams.
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Healthy Carrot Cake Recipe | Alt-Baking Bootcamp | Well+Good
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This healthy carrot cake recipe is not only super delicious, but it's also easy. It's dairy-free, gluten-free, and low in sugar, making it suitable for most dietary preferences! Cake with added nutritional benefits? Count us in! Be sure to watch and check out the full recipe below! #healthycarrotcakerecipe #altbakingbootcamp #wellandgood
Gluten-Free, Dairy-free Carrot Cake Recipe:
Cake Ingredients:
½ cup coconut oil, room temperature
1 cup quinoa flour
1 cup almond flour (from whole almonds)
1 1/2 tsp baking powder
¼ tsp kosher salt
¼ tsp ground ginger
¼ tsp ground cinnamon
¼ tsp ground nutmeg
¾ cup maple syrup
3 large eggs
1 cup grated carrot
¼ cup chopped walnuts
¼ cup golden raisins
Cashew Frosting:
1 cup raw cashews, soaked in hot water 5 min or overnight, drained
⅓ cup coconut milk
3 Tbsp maple syrup
1 lemon, zested
1 tsp apple cider vinegar
1 tsp vanilla extract
¼ tsp kosher salt
Directions:
1. Mix together coconut oil, flours, baking powder, salt, spices in stand mixer with paddle attachment until mixture resembles bread crumbs. Add maple syrup and eggs until mixture is smooth. Stir in carrots, walnuts, raisins.
2. Line 8 spingform pan with paper liner and spray with coconut oil spray, then dust with oat flour on bottom and edges. Shake off excess.
3. Bake at 350F for 40-50 minutes until cake tester comes out clean. Let cool 5 minutes before cutting.
4. For frosting, combine all ingredients in blender and puree until smooth.
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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
???? IMPORTANT
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
How to Make Healthier Carrot Cake | EatingWell
Carrot cake can be surprisingly high in fat and calories, but our version contains 40 percent fewer calories and 50 percent less fat than most—without sacrificing any flavor.
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Fat Burning Foods | Healthy Carrot Cake Recipe - Works for Cupcakes OR Cake!
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Less than 100 calories each, these make the perfect healthy dessert for Easter Sunday.
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low fat carrot cake
How to make the perfect Low fat Carrot cake, with a cream cheese topping finished with a marzipan carrot.
Recipe on my page
Simple Moist Carrot Cake Recipe | You must try this cake if you have carrots at home.
Easy carrot cake recipes for beginners. This video shows how to make soft and moist carrot cake recipe. This is a very easy and simple recipe and is healthier compared to other cakes. To make it more healthy you can replace 1 Cup All Purpose Flour With whole wheat flour or Oats Flour
For Printable Recipe :
Moist Carrot Cake Recipe
***************************
All Purpose Flour 2 Cups (250 g)
Grated Carrots 2 Cups (350 g)
Egg 4 medium sized
Sugar 2/3 to 1 Cup. ( depending on the sweetness you want)/(135g to 200g)
Oil 2/3 Cup ( 150ml)
Vanilla Essence. 1 tsp
Baking Powder. 1&1/2 tsp
Baking Soda 1/2 tsp
Bake in a preheated oven @ 165 C for 60 minutes or until a skewer inserted in the middle comes out clear..
Pan. 6 inch
This goes well with cream cheese frosting.
PLEASE find the link for cream cheese frosting recipe :-