Carrot Cake

From EatingWell: April/May 2005, The EatingWell Diabetes Cookbook (2005) — Subscribe Now!

Carrots give carrot cake a health-halo effect—people think it's health food, but it's usually very high in fat and calories. But our version has about 40 percent less calories and 50 percent less fat than most. First, we use less oil in our batter. Then we skip the butter in the frosting (don't worry, it's still light and smooth). To ensure the cake is moist, we add nonfat buttermilk and crushed pineapple.

READER'S COMMENT:

"Wow! Very, very good cake; the whole family enjoyed it. Only change I made was adding a bit of cinnamon to the icing and leaving the coconut off the icing and letting those who wanted it add it themselves. I think it would be even...

Comments

Comment	Posted
Wow! Very, very good cake; the whole family enjoyed it. Only change I made was adding a bit of cinnamon to the icing and leaving the coconut off the icing and letting those who wanted it add it themselves. I think it would be even better with some rasins, so next time, I'm going to try adding some to the batter. The recipe makes a lot of icing, so I also want to try putting some in a cake decorating bag and making those cute little icing carrots that bakery carrot cakes always seem to be decorated with. Overall. it was a delicious cake and I look foward to making it again. Thanks EatingWell!	6 weeks 1 day ago
This is a fantastic carrot cake! I did add 1/4 c. milled flaxseed and I used 4 eggwhites and 1 whole egg. I grated some nutmeg into the batter also. For the frosting I used Neufchatel cheese and grated a little nutmeg into it also. What an awsome cake! The whole family raved about it. Thank you EatingWell!	8 weeks 4 days ago

Comment

Posted

Wow! Very, very good cake; the whole family enjoyed it. Only change I made was adding a bit of cinnamon to the icing and leaving the coconut off the icing and letting those who wanted it add it themselves. I think it would be even better with some rasins, so next time, I'm going to try adding some to the batter. The recipe makes a lot of icing, so I also want to try putting some in a cake decorating bag and making those cute little icing carrots that bakery carrot cakes always seem to be decorated with. Overall. it was a delicious cake and I look foward to making it again. Thanks EatingWell!

6 weeks 1 day ago

This is a fantastic carrot cake! I did add 1/4 c. milled flaxseed and I used 4 eggwhites and 1 whole egg. I grated some nutmeg into the batter also. For the frosting I used Neufchatel cheese and grated a little nutmeg into it also. What an awsome cake! The whole family raved about it.
Thank you EatingWell!

8 weeks 4 days ago