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Carrot Cake (Whole Wheat and Low Fat)

 

This carrot cake well satisfied my sweet tooth without making me feel guilty. Whole wheat flour and wheat germ provided the cake with some good fibre, by replacing half amount of oil with yogurt reduced the calorie and fat, and eliminating the frosting all-together made the cake much less rich and calorie-dense. But overall it was a very moist and delicious cake indeed.
25

Yield

16

servings

Prep

20

min

Cook

1

hrs

Ready

2

hrs

Low in Saturated Fat, Trans-fat Free, Low Sodium
 

Ingredients

1 ½ cups all-purpose flour
½ cup whole-wheat flour
whole wheat
¾ ounce wheat germ
toasted
1 tablespoon baking powder
1 teaspoon cinnamon
½ teaspoon mace
*
¼ teaspoon salt
2 large eggs
room temperature
½ cup sugar
brown, packed
¼ cup vegetable oil
vegetable
¼ cup syrup
¼ cup yogurt, plain
1 teaspoon vanilla extract
1 teaspoon orange zest
grated
2 cups carrots
finely grated
1 cup pineapple chunks
chopped
*
1 tablespoon all-purpose flour
½ cup raisins, seedless
golden

Directions

Preheat oven to 350℉ (180℃).

Spray a 12-cup Bundt pan with nonstick cooking spray. In large bowl, stir together first 7 ingredients.

In medium bowl, beat eggs, sugar, oil, pancake syrup, yogurt, vanilla and orange rind with ¼ cup water until well mixed.

Stir in carrots and pineapple.

In a small bowl, toss raisins with 1 tablespoon flour.

Scrape wet ingredients into dry and stir just until blended.

Gently fold in raisins.

Scrape evenly into prepared pan.

Bake 50 to 60 minutes, until toothpick inserted in center comes out clean and cake shrinks from sides of pan and is browned.

(If cake browns to quickly, cover loosely with a sheet of foil and continue baking.)

Let cool on rack 30 minutes before turning out of pan to cool completely.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 61g (2.2 oz)
Amount per Serving
Calories 15726% of calories from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 27mg 9%
Sodium 62mg 3%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 6%
Sugars g
Protein 6g
Vitamin A 47% Vitamin C 2%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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