Healthy Carrot Cake Recipe
This cake tastes more indulgent than it really is. If you aren’t gluten-free, you can use spelt flour or whole wheat pastry flour instead. Chocked full of fruits and vegetables, it’s lower sugar and fat content makes it a perfect snack, brunch, or nutritious addition to your kid’s lunchbox.
Ingredients
* CAKE
* 1 3/4 cup all-purpose flour
* 1 cup whole wheat flour
* 2 tsp baking powder
* 2tsp baking soda
* 2 tsp ground cinnamon
* 1 tsp ground nutmeg
* 1/2 tsp ground cloves
* 1/4 tsp salt
* 2 eggs
* 4 egg whites
* 1 cup packed brown sugar
* 1 cup fat free plain or vanilla yogurt
* 1/4 cup canola oil
* 2 cup grated carrots
* 1 cup drained canned crushed pineaple
* 2/3 cup raisins (optional)
* FROSTING
* 8 oz. reduced fat cream cheese, at room temperature
* 1 box (16 oz.) confectioner's sugar
* 2 tsp vanilla extract
Directions
1. CAKE
2. Preheat oven to 325º F.
3. Coat a 13x9 baking dish with cooking spray.
4. In a medium bowl, combine both flours, baking soda and powder, cinnamon, nutmeg, cloves and salt. Mix well.
5. In a large bowl, combine eggs and egg whits.
6. Using an electric mixer, beat on medium speed until foamy.
7. Add the brown sugar. Beat for 3 minutes.
8. Add the yogurt and the oil. Beat until creamy
9. On low speed, beat the flour mixture into the egg mixture until combined.
10. Fold in the carrots, pineapple, and raisins if desired.
11. Spoon into the prepared baking dish and bake for 40 to 50 minutes or until a toothpick inserted in the center of the cake comes out clean.
12. Let the cake cool completely in the pan on a wire rack.
13. FROSTING
14. In a large bowl, combine the cream cheese, sugar, and vanilla extract. Stir until smooth.
15. Spread over the cooled cake.
Carrot Cake with Cream Cheese Frosting Recipe
