NO-CHOLESTEROL CARROT CAKE
Indulge without the guilt! Applesauce and carrots make every piece moist, while cream cheese frosting adds rich flavor. And there's no cholesterol in the cake or frosting--really!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
- In medium bowl, toss carrots and raisins with 1/3 cup cake mix to coat. In large bowl, beat remaining cake mix, cinnamon, water, egg product, applesauce and oil with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in carrot mixture until blended. Pour batter into pan; spread evenly.
- Bake 33 to 38 minutes or until center of cake feels firm or toothpick inserted in center comes out clean. Cool cake in pan on cooling rack at least 1 hour.
- Reserve 1/2 cup of the frosting. Spread remaining frosting over top of cake. Spoon 1/4 cup of the reserved frosting into small resealable freezer plastic bag; spoon remaining frosting into second bag. Add red and yellow food colors to one bag; add green food color to other bag. Seal bags; squeeze bags to tint frosting evenly.
- Pull tip of knife through frosting on top of the cake to score 16 serving pieces (4 rows by 4 rows). Cut 1/8-inch tip off 1 bottom corner of bag with orange frosting. Diagonally on each scored cake piece, pipe a carrot by squeezing frosting in a thick line, letting up on pressure at end to draw to a point. Cut off tiny corner of bag with green frosting. At top of each carrot, pipe loops of green frosting for carrot tops. Refrigerate until frosting is firm before serving, about 30 minutes. Store loosely covered in refrigerator.
Nutrition Facts : Calories 270, Carbohydrate 43 g, Cholesterol 0 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 28 g, TransFat 1 1/2 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
SKINNY CARROT CAKE
A low-calorie, skinny version of a favorite carrot cake dessert!
Provided by Arden
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 8-inch round cake pan with cooking spray.
- Whisk together flour, white sugar, brown sugar, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt in a large bowl.
- Combine egg whites and vanilla extract in a small bowl. Beat using an electric mixer until fluffy.
- Place carrots into a food processor and process until finely grated but not pureed into a pulp, 2 to 5 seconds.
- Pour carrots and applesauce into flour mixture; mix well. Fold in egg white mixture and mix until thoroughly combined. Spoon batter into the prepared cake pan.
- Bake in the preheated oven until a knife inserted into the center comes out clean and the cake is pulling away from the sides of the pan, 27 to 30 minutes. Remove from oven and let cake cool completely on a wire rack.
Nutrition Facts : Calories 130.9 calories, Carbohydrate 29.6 g, Fat 0.2 g, Fiber 1.4 g, Protein 2.6 g, Sodium 355.7 mg, Sugar 16.1 g
HEALTHIER CARROT CAKE III
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
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
LOW SODIUM CARROT CAKE
Finally, I found a carrot cake that fits into my diet and tastes great to boot. I found this recipe on SPLENDA's web site.
Provided by Millereg
Categories Breads
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F.
- In medium bowl, whisk together flour, baking powder, baking soda, salt substitute, cinnamon, and allspice.
- Set aside.
- In small bowl, whisk together egg whites and eggbeaters.
- Set aside.
- In large bowl beat Splenda, margarine, honey, vanilla, applesauce, and canola oil.
- Mix in egg mixture, stir until well mixed.
- Stir in flour mixture, then carrots and walnuts.
- Pour into greased 8 cup loaf pan and bake for 40-45 minutes, or until toothpick inserted comes out clean.
- Allow to cool, ice if desired.
- Top with your favorite frosting, or with one cup heavy cream mixed with 1/4 cup confectioners' sugar and whipped to stiffness.
Nutrition Facts : Calories 237.7, Fat 9.4, SaturatedFat 1.4, Sodium 230.3, Carbohydrate 36.2, Fiber 1.9, Sugar 21.7, Protein 4.3
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.
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