Healthy Carrot Cake Recipe
Carrot cake gets a makeover with less butter and whole-wheat flour—resulting in almost 50 percent fewer calories and over 70 percent less saturated fat per serving than a traditional version. This easy carrot cake recipe is perfect for birthdays, brunch and more.
Carrot cake gets a makeover with less butter and whole-wheat flour, resulting in almost 50 percent fewer calories and over 70 percent less saturated fat per serving than a traditional version. To prepare the cake, drain 1 20-ounce can crushed pineapple in a sieve set over a bowl, pressing on the solids. Reserve the drained pineapple and 1/4 cup of the juice. Next, whisk 2 cups whole-wheat pastry flour, 2 teaspoons cinnamon, 2 teaspoons baking soda and 1/2 teaspoon salt in a medium bowl. Then, whisk 3 eggs, 1-1/2 cups sugar, 3/4 cup nonfat buttermilk, 1/2 cup canola oil, 1 teaspoon vanilla and the 1/4 cup pineapple juice in a large bowl until blended. Stir in the pineapple, 2 cups grated carrots and 1/4 cup unsweetened coconut. Add the dry ingredients and mix with a rubber spatula just until blended. Stir in 1/2 cup chopped toasted walnuts. Then scrape the batter into a 9-by-13-inch baking pan coated with cooking spray and spread evenly. Bake the cake at 350˚F until a skewer inserted into the center comes out clean, about 40 to 45 minutes. To prepare the frosting, beat 12 ounces reduced-fat cream cheese, 1/2 cup sifted confectioners' sugar and 1-1/2 teaspoons vanilla in a mixing bowl with an electric mixer until smooth and creamy. Spread the frosting over the cooled cake, then sprinkle with 2 tablespoons toasted coconut. Find this recipe and more healthy recipes on eatingwell.com.