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.
LOW-FAT MOIST CARROT CAKE
I have been making carrot cake for years, and each time it seems to improve with a little tinkering here and there. A few years ago I attempted a low-fat version rather reluctantly, not believing it was possible. Now I have to admit it's become one of my favourites. It's also one of the quickest, easiest cakes ever. See our Low-fat menu here
Categories Waist Watchers Easy Entertaining Cake Recipes
Yield Serves 12. See questions Lindsey has answered on this recipe at the end of the method
Number Of Ingredients 16
Steps:
- Begin by whisking the 6 oz (175 g) sugar, eggs and oil together in a bowl using an electric hand whisk for 2-3 minutes. Then sift together 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, then fold in the orange zest, carrots and sultanas. After that 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. Then, 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. Now 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 it from the tin, spread the topping over, cut it into 12 squares and dust with a little more cinnamon.
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
Don't be fooled by the name, once you take a bite of this delightful cake, you'll hardly be able to tell the difference between this lightened-up treat and the classic. Two layers of sweet carrot cake are separated with a velvety cream cheese frosting and sprinkled with chopped pecans for a dreamy dessert you would never guess is 300 calories per serving. The secret? It only takes a few smart substitutions, like using skim milk and reduced fat cream cheese, to create a better-for-you dessert without sacrificing the decadent flavors you love.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 16
Number Of Ingredients 19
Steps:
- Heat oven to 350°F. Spray bottoms only of two 8-inch round cake pans with cooking spray. In large bowl, mix egg product, oil, pumpkin, 1/4 cup milk and 1 teaspoon vanilla with electric mixer on low speed until well blended.
- Add all remaining cake ingredients except carrots. Beat on low speed 30 seconds or until well blended. Stir in carrots. Pour batter evenly into pans.
- Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Carefully run knife around sides of pans to loosen; remove from pans to cooling racks. Cool completely, about 1 hour.
- In medium bowl, beat cream cheese and butter with electric mixer on medium speed until creamy. On low speed, beat in 1 1/2 teaspoons vanilla until well blended. Beat in powdered sugar, 1 cup at a time, until smooth. If necessary, add milk, 1/2 teaspoon at a time, until frosting is desired consistency. Spread frosting between cake layers and on top. Sprinkle with pecans.
Nutrition Facts : Calories 300, Carbohydrate 50 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 39 g, TransFat 0 g
LOW FAT CARROT CAKE
Low fat but delicious! Using a maximum of natural sweetness of its ingredients with minimum sugar and oil.
Provided by tartanjuda
Time 1h15m
Yield Serves 6
Number Of Ingredients 18
Steps:
- Preheat the oven to 180C.
- Put the eggs, granulated sugar, vegetable(or olive)oil into a bowl and beat well.
- Sift the flour, baking powder, cinnamon and allspice into the bowl, then fold into the mixture.
- Add the carrots, sultanas (or raisins), lemon juice and pinch of salt, and mix well together.
- Spoon the mixture into a baking tin (I use 18cm circle non-stick) and bake in the preheated oven for 30-40 minutes, until a skewer inserted into the center comes out dry. Leave in the tin for 5 minutes, then turn out to cool completely.
- For the decoration, put all the ingredients into a bowl and beat well until smooth. Spread evenly across the top of the cake (make sure that the cake is cool enough otherwise the cream will melt and slide down), then put in the fridge for at least 5 hours.
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.
CARROT CAKE MUFFIN COOKIES! LOW FAT!
The name is strange, I know, but when you bite into one of these cookies its like a carrot cake muffin! They are so sweet and yummy and you will never miss the fatty version. Only 1 point for Weight Watchers as well! These are also dairy and egg free!
Provided by TiffySugar
Categories Dessert
Time 23m
Yield 32 serving(s)
Number Of Ingredients 9
Steps:
- Mix all the dry ingredients together first.
- Add in the carrots, applesauce, water, an raisins.
- Spray cookie sheets with non stick, butter flavored cooking spray and drop by heaping teaspoonfuls onto the cookies sheets 1 1/2 inches apart from one another. Make sure to flatten the cookies slightly because they will not really "spread out" at all.
- Bake at 275 degrees (yes, thats right -- 275!) for 18 minutes. DO NOT OVER BAKE.
- Let rest for a minute or two on the sheets before removing. Store in an air tight container and enjoy!
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- Drain pineapple in a sieve set over a bowl, pressing on the solids. (Discard the juice or save for another use.)
- Whisk flour, cinnamon, baking soda and salt in a medium bowl. Whisk egg, granulated sugar, buttermilk, oil and 1 teaspoon vanilla in a large bowl until blended. Stir in carrots, walnuts, 2 tablespoons coconut and the drained pineapple. Add the dry ingredients and mix with a rubber spatula just until blended. Divide the batter among the prepared muffin cups.
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