Williams Sonoma Carrot Cake Healthier Version Recipes

HEALTHY CARROT CAKE

Steps:

• 1. Preheat oven 350 F. Place 2, round, 9 inch cake pans on parchment paper and trace around them. Line the bottoms of pans with parchment and grease with coconut oil. (See Note 3) 2. In a medium bowl, whisk eggs and then add the rest of the wet ingredients. Whisk until smooth. 3. Next, shift in spices and flour. Add in pink salt. Mix gently until well incorporated 4. Lastly, fold in shredded carrots and baking soda. 5. Bake at 350 F. on middle rack for 19-22 minutes until a toothpick comes out clean or with a few moist crumbs. 6. Let cool completely. Make the icing by combining all icing ingredients in a medium bowl or stand mixer and beating until smooth. 7. Frost cake, adding a layer of icing in between cakes. Decorate with chopped walnut, pecans, or ground cinnamon!

WILLIAMS SONOMA CARROT CAKE (HEALTHIER VERSION)

Steps:

• Preheat an oven to 350°F Butter and flour a 9-by-13-by-2-inch baking pan.
• To make the cake, peel and grate the carrots. You should have about 3 cups. Set aside.
• Over a sheet of parchment paper or a plate, sift together the flour, baking powder, baking soda, salt, cinnamon and mace. Set aside.
• In a large bowl, combine the agave, eggs, oil, applesauce and orange zest and whisk thoroughly to combine. Stir in the carrots. Using a rubber spatula, fold in the flour mixture until almost completely incorporated. Add the raisins and nuts and fold to mix thoroughly. Pour the batter into the prepared pan.
• Bake the cake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Watch the time closely at the end so the cake does not overbake. It might have to bake a little longer if you use a different type of pan so just keep checking it and inserting a toothpick until it comes out clean. Transfer the pan to a wire rack and let cool for 15 minutes. Place a cake rack on top of the pan, invert them together and lift off the pan. Let the cake cool completely. Cover the cake with a slightly damp clean kitchen towel so the outside does not dry out as it cools.
• Transfer the cooled cake to a serving platter. Using an icing spatula, frost the cake with a thick layer of frosting. Serve immediately, or store in an airtight container at room temperature for up to 3 days. Makes one 9-by-13-inch cake.

HEALTHIER CARROT CAKE III

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.