Healthy Carrot Cake Except The Frosting Recipes

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HEALTHY CARROT CAKE (EXCEPT THE FROSTING!)



Healthy Carrot Cake (Except the Frosting!) image

This is a yummy carrot cake that is delicious. I got the recipe from the Jack LaLanne's power juicer cookbook and use my juicer to make the carrot and apple pulp needed. I completely take away all healthy aspects of this carrot cake by slathering it with icing. The cake itself is a little dry - but the icing makes if perfect!

Provided by packeyes

Categories     Dessert

Time 1h30m

Yield 1 two-tiered cake, 10 serving(s)

Number Of Ingredients 12

3 1/2 cups carrots, pulp
1/2 cup apple, pulp
1 cup canola oil
1 cup honey
3 eggs
1 tablespoon vanilla
3 cups whole grain wheat flour
1 tablespoon baking soda
2 tablespoons cinnamon
2 teaspoons nutmeg
1 1/2 cups crushed walnuts
frosting (Cinnamon Cream Cheese Frosting compliments this cake perfectly)

Steps:

  • Preheat oven to 350.
  • Mix together apple pulp, carrot pulp and oil.
  • Add in the honey, eggs, and vanilla.
  • In a separate bowl combine flour, baking soda, cinnamon and nutmeg. Mix in with the wet ingredients.
  • Stir in walnuts.
  • Grease 2 round cake pans. Put half the mixture in each pan.
  • Bake for about 1 hour. I always check on mine after about 45 minutes.
  • Let cool for 5-10 minutes. Take cakes out of pan and onto a cooling rack until almost all the way cooled off.
  • Put one cake upside down on a plate. Cover with frosting. Put the other cake right side up on top of the upside down one. Cover the entire cake (top and sides) with frosting.
  • I usually put aside a small part of the frosting and color part of it orange and part of it green with food coloring and make carrots on the top of the cake (as best I can - my artistic talents are extremely limited!).
  • ENJOY!

Nutrition Facts : Calories 583.4, Fat 35.7, SaturatedFat 3.4, Cholesterol 63.5, Sodium 427.4, Carbohydrate 62.6, Fiber 7.7, Sugar 31.3, Protein 10.1

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

FRAGRANT AND HEALTHY CARROT CAKE



Fragrant and Healthy Carrot Cake image

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

¾ cup whole wheat flour
¾ cup cake flour
½ cup packed brown sugar
1 tablespoon ground cinnamon
1 tablespoon carob powder
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ tablespoons molasses
¼ cup vegetable oil
2 eggs
1 orange, juiced and zested
1 ½ teaspoons grated lemon zest
½ cup raisins
5 dried figs, chopped
2 tablespoons poppy seeds
2 cups grated carrots
¼ cup chopped pecans

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

HEALTHY CARROT CAKE



Healthy Carrot Cake image

You won't believe there is no oil in this recipe the applesauce and pineapple in this cake makes it wonderfully moist, delicious and healthy.

Provided by Chef Matty Matel

Categories     Dessert

Time 1h25m

Yield 20 serving(s)

Number Of Ingredients 16

1 1/2 cups unsweetened applesauce
3/4 cup egg white substitute
1 1/4 cups Splenda sugar substitute
2 1/2 cups flour
2 cups raw carrots (grated)
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
1 (20 ounce) can pineapple (processed in a food processor like the applesauce consistency)
1 cup walnuts (chopped)
1 teaspoon salt
1 (8 ounce) package fat free cream cheese
1/4 cup Splenda sugar substitute
1 teaspoon vanilla
1 pinch salt

Steps:

  • Combine all the cake ingredients together and mix till well blended. Bake at 350° for 50 minutes in 9x13-inch greased baking pan that has been sprayed with Pam or other light oil.
  • For the frosting I combine all ingredients in the food processor, or you could blend by hand.

Nutrition Facts : Calories 143.2, Fat 4.6, SaturatedFat 0.6, Cholesterol 1, Sodium 374.7, Carbohydrate 20.8, Fiber 1.9, Sugar 3.7, Protein 5.6

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