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Carrot Cake (low-fat)

 
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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.

Yield

8

servings

Prep

20

min

Cook

45

min

Ready

75

min

Trans-fat Free
 

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.

 

* not incl. in nutrient facts

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Comments

Jane
Wilmington, California, US
 接近 10 年 ago

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.

Helen
Houston, Texas
 接近 10 年 ago

Classic recipe, like this lower-fat and lower-calorie version, then I can enjoy the delicious cake without worries.

Lisa Clark
Ottawa, Canada
 大约 9 年 ago

can substitute 1tbsp lemonjuice or vinegar plus milk to make 1 cup for the bittermilk, or use 1c plain yougurt instead of the buttermilk

Nutrition Facts

Serving Size 131g (4.6 oz)
Amount per Serving
Calories 27735% of calories from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 186mg 8%
Total Carbohydrate 14g 14%
Dietary Fiber 1g 6%
Sugars g
Protein 9g
Vitamin A 48% Vitamin C 7%
Calcium 4% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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