Carrot Cake (low-fat)
This carrot cake is outstanding, moist inside and creamy on top, I have no coconut chips left, so I didn't sprinkle coconuts on top. The cake is just delicious, but you have to be careful of the pineapple and juice, don't use more than recipe says, otherwise the cake won't work.
Ingredients
| For the cake: | |||
| 10 | ounces |
pineapple, canned, crushed
with juice, about half of the can |
|
| 1 | cup |
whole-wheat pastry flour
or white flour |
|
| 1 | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | teaspoon |
baking soda
|
|
| 2 | large |
eggs
|
|
| ½ | cup |
buttermilk
|
|
| ¾ | cup |
sugar
|
|
| ¼ | cup |
canola oil
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | cup |
carrots
grated |
|
| 2 | tablespoons |
coconut, shredded, unsweetened (desiccated)
|
* |
| ¼ | cup |
walnuts
chopped and toasted |
|
| For the frosting: | |||
| 6 | ounces |
cream cheese (reduced-fat)
softend |
* |
| ¾ | teaspoon |
vanilla extract
pure |
|
| ¼ | cup |
powdered sugar
|
|
| 2 | tablespoons |
coconut, shredded, unsweetened (desiccated)
toasted, optional |
* |
Directions
For making the cake:
Preheat oven to 350°F. Coat an 8 * 8-inch baking pan with cooking spray.
Drain pineapple in a sieve set over a bowl, pressing on the solids. Reserve the drained pineapple and 2 tablespoons of the juice.
Whisk flour, baking soda, salt and cinnamon in a medium bowl. Whisk eggs, sugar, buttermilk, oil, vanilla and the 2 tablespoons of pineapple juice in a large bowl until blended.
Stir in pineapple, carrots and 2 tablespoons of 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 45 minutes. Let cool completely on a wire rack.
For making the frosting and completing the cake:
Beat cream cheese, powdered 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 if desired.
Nutrition Facts
Serving Size 131g (4.6 oz)
Jane
Carrot cake is always our family's favorite, so easy to make, and comes out moist and delicious, these pictures of this carrot cake are attractive, I just suddenly feel I should make this carrot cake, and it seems much lower fat and healthier.
over 13 years agoHelen
Classic recipe, like this lower-fat and lower-calorie version, then I can enjoy the delicious cake without worries.
over 13 years agoLisa Clark
can substitute 1tbsp lemonjuice or vinegar plus milk to make 1 cup for the bittermilk, or use 1c plain yougurt instead of the buttermilk
almost 13 years agoThis health recipe in combination with this tablets are the perfect recipe for loss weight
about 2 years ago