Carrot cake is that odd-ball confection made with a vegetable but which we all love to eat. I frankly cannot think of another vegetable cake that I could eat, and I certainly wound’t enjoy it. The reason is simple: carrot cake is loaded with fat and sugar. And I mean LOADED. Traditional carrot cake is so calorie dense (i.e. delicious) that it’s lost any semblance of vegetable healthiness it may have once possessed. So how does one set upon inventing a carrot cake recipe that is healthier while maintaining its tasty appeal? Well friends, I think I’ve done it. I offer to you Mommy Perfect’s Healthier Carrot Cake.
Cakey (not dense)? Check.
Creamy frosting? Check
Low-sugar, low-fat, low-calorie? Check, check, check.
Give it a try and let me know what you think in the comment section below. Enjoy!
- 1 1/2 cup flour (whole wheat or all purpose)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 2/3 cup vegetable oil
- 2 eggs
- 1/2 cup honey (or 1 cup Splenda)
- 1 cup shredded carrot
- 1/2 cup unsweetened crushed pineapple (strained)
- 1 tsp vanilla
- 1/2 cup chopped walnuts (optional)
- 8 oz reduced fat cream cheese or Neufchatel cheese
- 1/2 fat free Greek yogurt
- 1/3 cup non fat dry milk powder
- 1 tsp vanilla extract
- 1/4 cup honey (or 1/2 cup Splenda)
- Preheat oven to 350 degr F.
- Sift together dry ingredients in a medium bowl.
- Combine wet ingredients in a separate medium bowl.
- Mix in the flour mixture until just combined.
- Grease cake pan (9" round or 8 x 8 square).
- Bake at 350 for 30 to 40 minutes or until toothpick inserted in center comes out clean.
- Cool on a rack before turning out.
- Beat ingredients until creamy and well combined. Adjust sweetener to taste.
- Sprinkle with additional chopped walnuts (optional).
- Frost cake and refrigerate until ready to serve.