Name: Carrot Cake
Cook time: 30 min
Total time: 70 min
Ingredients: 1 20-ounce can crushed pineapple; 2 cups whole-wheat pastry flour, (see Ingredient Note); 2 teaspoons baking soda; 0.5 teaspoon salt; 2 teaspoons ground cinnamon; 3 large eggs; 1.5 cups granulated sugar; 3/4 cup nonfat buttermilk, (see Tip); 0.5 cup canola oil; 1 teaspoon vanilla extract; 2 cups grated carrots, (4-6 medium); 0.25 cup unsweetened flaked coconut; 1/2 cup chopped walnuts, toasted (see Tip); 12 ounces reduced-fat cream cheese, (Neufchâtel), softened; 0.5 cup confectioners&#8217; sugar, sifted; 1.5 teaspoons vanilla extract; 2 tablespoons coconut chips, (see Ingredient Note) or flaked coconut, toasted

Carrot Cake

4.2

(18)

18 Reviews

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.

Patsy Jamieson

Updated on June 19, 2020

Cook Time:

30 mins

Additional Time:

40 mins

Total Time:

1 hrs 10 mins

Servings:

Yield:

9 -by-13-inch cake

Nutrition Profile:

High Fiber

Jump to Nutrition Facts

Ingredients

Cake

1 20-ounce can crushed pineapple
2 cups whole-wheat pastry flour, (see Ingredient Note)
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
1 ½ cups granulated sugar
3/4 cup nonfat buttermilk, (see Tip)
½ cup canola oil
1 teaspoon vanilla extract
2 cups grated carrots, (4-6 medium)
¼ cup unsweetened flaked coconut
1/2 cup chopped walnuts, toasted (see Tip)

Frosting

12 ounces reduced-fat cream cheese, (Neufchâtel), softened
½ cup confectioners’ sugar, sifted
1 ½ teaspoons vanilla extract
2 tablespoons coconut chips, (see Ingredient Note) or flaked coconut, toasted

Directions

To prepare cake: Preheat oven to 350 degrees F. Coat a 9-by-13-inch baking pan with cooking spray.
Drain pineapple in a sieve set over a bowl, pressing on the solids. Reserve the drained pineapple and 1/4 cup of the juice.
Whisk flour, cinnamon, baking soda and salt in a medium bowl. Whisk eggs, sugar, buttermilk, oil, vanilla and the 1/4 cup pineapple juice in a large bowl until blended. Stir in pineapple, carrots and 1/4 cup coconut. Add the dry ingredients and mix with a rubber spatula just until blended. Stir in the nuts. Scrape the batter into the prepared pan, spreading evenly.
Bake the cake until the top springs back when touched lightly and a skewer inserted in the center comes out clean, 40 to 45 minutes. Let cool completely on a wire rack.
To prepare frosting and finish cake: Beat cream cheese, confectioners' sugar and vanilla in a mixing bowl with an electric mixer until smooth and creamy. Spread the frosting over the cooled cake. Sprinkle with toasted coconut.

Tips

Ingredient Notes: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.

Large thin flakes of dried coconut called coconut chips make attractive garnishes. Find them in the produce section of large supermarkets or at melissas.com.

Tips: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

To toast chopped walnuts and coconut chips, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 5 minutes.

Nutrition Facts (per serving)

341	Calories
17g	Fat
43g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 16
Calories 341
% Daily Value *
Total Carbohydrate 43g	16%
Dietary Fiber 3g	11%
Total Sugars 30g
Protein 6g	12%
Total Fat 17g	21%
Saturated Fat 5g	24%
Cholesterol 51mg	17%
Vitamin A 2546IU	51%
Vitamin C 4mg	5%
Folate 16mcg	4%
Sodium 336mg	15%
Calcium 50mg	4%
Iron 1mg	3%
Magnesium 17mg	4%
Potassium 162mg	3%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.