Ww Moist Healthy Low Fat Carrot Cake With Pineapple Cream Cheese Frosting Recipes

HEALTHY PINEAPPLE CARROT CAKE

Steps:

• Preheat oven to 350 degrees F.
• Line two 6" round cake pans, or one 9x9" square pan with parchment paper and grease. Set aside.
• In a small bowl, mix flours, baking soda, baking powder, salt and cinnamon. Set aside.
• In a large bowl, mix together egg and apple sauce.
• Add vanilla, sugar and crushed pineapple. Stir until combined.
• Pour dry ingredients into wet and gently mix with a spatula until completely combined.
• Stir in carrots until evenly distributed.
• Pour batter into prepared pan(s).
• Bake in preheated oven for 25-35 minutes or until the edges are slightly brown and a toothpick inserted into the center of the cake comes out clean.
• Let sit in pan for 5-10 minutes. Use parchment paper to lift the cake out of the pan and set it on a rack until completely cool.
• While cake is cooling, make the frosting:
• Cream the butter and cream cheese until smooth.
• Add vanilla and salt and beat until combined.
• Add the powdered sugar and beat until creamy. (you may need to add more powdered sugar to reach your desired consistency if you want to pipe it onto a cake).
• Spread on cake!

WW MOIST HEALTHY LOW FAT CARROT CAKE WITH PINEAPPLE & CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350F degrees.
• Spray an 8-inch springform pan with nonstick spray and set it aside.
• In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt until well blended. Set aside.
• In a large bowl beat the eggs with an electric mixer on high speed until thickened, about 2 minutes. Gradually add the sugar, beating until light and fluffy, about 3 minutes.
• Reduce the speed to low. Beat in the apple butter and oil just until blended.
• Add the flour mixture and beat just until blended.
• Stir in the pineapple, carrots, raisins and walnuts until well combined.
• Scrape the batter into the prepared pan.
• Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes.
• Remove from the oven and place on a rack to cool for 10 minutes. Release the springform pan and place the cake on a rack to completely cool.
• To make the frosting, in a medium bowl, with an electric mixer on high speed beat together the cream cheese, confectioner sugar, yogurt and vanilla until smooth, about 1 minute. Place in the fridge until ready to frost the cake.
• Place the cake on a serving plate. With a narrow metal spatula, coat the top of the cake evening with the frosting. Sprinkle the walnuts on top of the cake, if desired.
• Cut into 16 even wedges.

LOW FAT PINEAPPLE CARROT CAKE

Steps:

• In a large bowl combine first 4 ingredients and stir well.
• Stir in the pineapple (including juice), milk, egg whites, and vanilla. Fold in carrot and raisins.
• Spray a 9x13 pan with Pam and spread the batter evenly into pan. Bake at 325F for 35 minutes (can do the toothpick test at 30 min.) Cool to room temperature and enjoy!
• *Note: this cake goes well with low fat cream cheese icing or a big spoonful of fat free vanilla pudding on top!

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.