Skinny Carrot Cake with Cream Cheese Icing
Top Carrot Cake Recipe
I was recently questioned whether carrot cake actually contains carrots – the answer is affirmative! Therefore, the name! This is my preferred carrot cake recipe featuring pineapples and coconut flakes, which contribute fantastic flavor, texture, and moisture without any butter! I'd actually describe this as a nutritious carrot cake recipe as it’s packed with carrots, nuts, and pineapple. Ideal for Easter festivities or any season.
Additional spring or Easter dessert recipes I enjoy include these Coconut Macaroon Nests, Hummingbird Cupcakes, and Easter Egg Cake Balls. This was incredibly tasty! I was amazed at how excellent it was!
The only thing I changed was replacing the cane sugar with Truvia sugar blend and using a sugar-free confectioner’s sugar for the frosting. My husband has diabetes and he is savoring a slice as I write this.
Thank you very much! When asked, “should I?” healthy carrot cake enthusiastically replies, “YES!” Nuts? Certainly. Ananas? Certainly. Seasonings? Essential (for this Pumpkin Sheet Cake as well). Coconut? Not a single doubt. Dried grapes? Let’s head over there.
Carrot cake (and Carrot Cake Cupcakes) will always be one of my top desserts—it’s comforting, indicates that spring is approaching, and provides a perfect reason to indulge in excessive amounts of cream cheese frosting. It’s also among the simplest cakes to prepare healthily, without compromising even a bit on texture or taste. (Seeking additional evidence? I’ve also created a Gluten Free Carrot Cake.
The Components
Butter milk. Buttermilk keeps this cake moist and provides a slight tang (the same goes for my well-loved Lemon Cake with Lemon Cream Cheese Frosting).
Pineapple, crushed. Not only does it naturally sweeten the cake, but it also provides essential moisture.
Finely Shredded Carrots. I added as much as I could safely incorporate into the batter (2 1/2 cups!) to provide this cake with fantastic texture and hue.
Whole Grain Pastry Flour. I substituted a significant amount of the all-purpose flour with whole-wheat pastry flour to turn this healthy carrot cake into a whole grain version.
Hellenic Yogurt. Reduces the fat in the cream cheese frosting while incorporating a little protein. (It’s also in my beloved Triple Chocolate Easter Cake).
Add-Ins. A sprinkle of chopped nuts, toasted coconut, and anything else that brings you joy creates a stunning finishing touch.
Storage Advice
To Save. Wrap the cake and store it in the fridge for as long as 1 week. Allow to reach nearly room temperature prior to serving.
To chill. Encase and freeze separate slices in a sealed storage container suitable for the freezer for as long as 3 months. Take out and defrost in the refrigerator as needed. You can also freeze the whole cake.
Is it possible to replace canola oil with applesauce in carrot cake?
I haven't attempted this substitute previously, but I can't say that I endorse it for this cake. During testing, I removed as much fat as possible without affecting the moisture or texture of this cake. I worry that replacing the oil with applesauce could lead to a dry or sticky texture. If you’d like to continue experimenting, go ahead and inform me of the results.
Is it possible to prepare this healthy carrot cake without gluten?
I haven't attempted to make this recipe gluten-free previously, so it will be a trial. If you're interested in trying it out, I recommend replacing the all-purpose and whole wheat pastry flour with a 1-to-1 gluten-free baking substitute (or consider this Gluten Free Carrot Cake).
Is Regular Whole Wheat Flour Identical to Whole Wheat Pastry Flour?
No. Whole wheat pastry flour is ground more finely than standard whole wheat flour and has a bit less gluten, making it perfect for lighter bakes like cookies, pastries, and cakes. Reserve your standard whole wheat flour for making robust loaves of Magic Multigrain Whole Wheat Sandwich Bread.
Fixings
- 2 cups self-rising flour
- 1 tsp baking powder
- 2 tsp cinnamon
- 2 cups carrots, stripped and ground
- 1 ( 15 1/4 oz.) can squashed pineapple, depleted
- 2 tsp vanilla concentrate
- 3 eggs, beaten
- 3/4 cup sugar substitute Stevia or Splenda or Sucralose
- 2 Tbsp Land o' Lakes light margarine made with canola oil or 1/2 cup unsweetened fruit purée
Cream Cheese Icing
1 ( 8 oz.) bundle 1/3 less fat cream cheddar, room temperature
1 Tbsp Land o' Lakes light spread made with canola oil
1 CUP SWERVE SWEETENER, CONFECTIONER
2 tsp vanilla
2 Tbsp skim milk or almond milk
Directions
Preheat broiler to 350 degrees.
In an enormous blending bowl consolidate, eggs, vanilla, squashed pineapple and sugar substitute. Mix well.
In a different bowl join flour, cinnamon and baking powder.Cucumber-salmon-roulade-bites.
Add dry fixings into the wet gradually as you mix. Before the two are completely consolidated include liquefied margarine or unsweetened fruit purée. Mix just until scarcely joined.
Overlap in ground carrots.
Don't OVER MIX. The main tip is to not over blend.
Splash player into a 9-INCH BUNDT CAKE with non stick cooking shower.Tree-shaped-crescent-veggie-appetizers.
Empty hitter into arranged bundt cake dish.
Cook for 40 minutes or until cake tests clean with a toothpick.
Permit cake to cool for 10 minutes prior to showering the icing over the top. Appreciate it !
Skinny Carrot Cake with Cream Cheese Icing VIDEO
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