Low Fat Carrot Cake Recipes

THE CARROT CAKE RECIPE

Steps:

• Preheat the Oven to 350 degrees F. Butter and flour 2 round cake pans.
• In a medium bowl, whisk together 2 cups flour, 1 tsp baking soda, 1 1/2 tsp baking powder, 1/2 tsp salt and 1 1/2 tsp cinnamon.
• In a large bowl beat eggs on high speed until foamy (1 min), Add 1 cup honey and beat on high another 4 min. Blend in 1/2 cup canola oil, 2 tsp vanilla and applesauce.
• Add in the flour mixture 1/2 cup at a time and mix until it is just incorporated into the batter.
• Use a spatula to fold in the grated carrots and walnuts (if using) just until combined.
• Divide the batter equally among the two cake pans and bake at 350 degrees F for 25-30 minutes; a toothpick inserted in the center should come out clean (mine was closer to 30 min).
• Tip: While cakes are in the oven make your frosting and refrigerate frosting until ready to use.
• Remove cakes form the oven and once they are cool enough to handle, remove from cake molds and let them cool completely to room temp before assembling and frosting your cake. Note: if the cakes are still warm, your frosting will melt.
• In the bowl of a stand mixer fitted with the whisk attachment, mix the 2 sticks of butter with 2 cups powdered sugar on low speed or until combined (1 min) Don't start on high speed or you will be surrounded in a cloud of powdered sugar. Increase speed to high and beat until the mixture is pale and fluffy (2 min).
• Add cream cheese 1-piece at a time and mix until combined. (I waited maybe 3 seconds in between each piece; it's one after another really. Once all of the cream cheese is incorporated. continue to beat 1 more minute.
• Add 1 Tbsp vanilla and mix until combined (1 min). Refrigerate frosting until ready to use.
• Place your first (fully cooled) cake layer down on a cake platter. Cover the top generously with frosting.Top with the second cake layer and frost the top and sides until smooth.
• I pulled the frosting up all around the cake (If you don't have an icing knife, you can use a spoon) to make the "column" effect on the sides. I then used my WILTON 1M large frosting tip and a pastry bag to pipe the pattern all around the top rim of the cake.
• Top the cake (staying inside the border) with toasted coarsely chopped walnuts and drizzle generously with honey. This cake is best eaten the same day, but refrigerate the cake if not serving right away and let it sit at least 1 hour at room temp before serving to give the frosting and cake a chance to soften up.

LIGHT & MOIST LOW-FAT CARROT CAKE

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.

DELICIOUS LOW-FAT CARROT CAKE

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• In a bowl combine the cake flour, baking soda and spices.
• In another bowl beat egg and egg whites together with sugar and oil until light and fluffy (about 3 minutes).
• Stir in buttermilk and vanilla; mix until combined.
• Gradually add in the flour mixture to the liquid mixture using low speed or with a wooden spoon.
• Add in shredded carrots and pineapple into the batter; mix until combined using wooden spoon.
• Transfer mixture to prepared baking dish.
• Bake for about 35-40 minutes or until the cake tests done.
• Cool completely if frosting.

LOW-FAT CARROT CAKE WITH CREAM CHEESE FROSTING

Steps:

• Coat 2 (8-inch) round cake pans or 1 13 x 9-inch pan with spray and dust with 1 Tbs flour.
• Combine 2¼ cups flour through nutmeg in a medium bowl.
• Combine sugars through egg in a large bowl and beat well at medium speed; add to flour mixture, stirring just until moist.
• Stir in carrot.
• Pour into the cake pans, then sharply tap pans once on counter to remove air bubbles.
• Bake at 375°F about 30 minutes until a toothpick inserted in center of each cake comes out clean.
• Cool in pans on wire racks 10 minutes, then remove from pans and cool completely.
• MAKE FROSTING: Beat cream and vanilla in a large bowl with electric mixer at medium speed until smooth.
• Gradually add sugar and beat at low speed just until smooth.
• (If necessary you can thin the frosting with a little skim milk).
• Spread about 1/2 cup on bottom layer of cake; top with other layer. Spread rest of frosting over top and sides of cake.
• Alternatively, if using a 13 x 9 pan, just spread frosting over the top.
• Either way, sprinkle walnuts over top.

LOW FAT LOW SUGAR CARROT CAKE

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.

THE ULTIMATE LOW-FAT MOIST CARROT CAKE

Steps:

• You will need a non-stick baking tin measuring 25.5cm x 15cm (10 x 6 inches) and 2.5 cm (1 inch) deep, the base lined with greaseproof paper.
• Preheat oven to gas mark 3, 325ºF, 170ºC.
• Begin by whisking the sugar, eggs and oil together in a bowl using an electric hand whisk for 2-3 minutes. Then sift 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 and then fold in the orange zest, carrots and sultanas.
• 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. 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.
• 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 from the tin. spread the topping over, cut into 12 squares and dust with a little more cinnamon.