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How To make Reduced Fat Carrot Cake
--------------------------REDUCED-FAT CARROT CAKE-------------------------- 1/4 c Walnuts
2 1/2 c Sifted cake flour
2 ts Cinnamon
2 ts Baking powder
1 1/2 ts Bakeing soda
1 ts Salt
2 lg Eggs
2 lg Egg whites
2 c Sugar
1 c Prune puree (see below)
1/2 c Vegetable oil
2 c Grated carrots (5-6 small)
8 oz Crushed pineapple, (8 oz)
- thoroughly drained Frosting (see below)
FROSTING:
12 oz Low-fat cream cheese,
- softened 1/2 c Confectioners' sugar
1 1/2 ts Pure vanilla extract
Preheat oven to 350 degrees. Coat inside of three 9-inch round layer-cake pans with non-stick cooking spray. Line the bottoms with wax paper and set aside. Spread walnuts in a pie plate and bake for 8 to 10 minutes at 350 degrees, or until fragrant. Let cool; chop coarsely. Toasting the walnuts brings out their nutty flavor, and means you don't need to use as many as in traditional recipes. In a medium-sized bowl, stir together flour, cinnamon, baking powder, baking soda and salt. In a large bowl, whisk together eggs and egg whites. Add sugar, prune puree and oil and whisk until smooth. Add the flour mixture to the egg mixture and stir with a wooden spoon until blended. Stir in carrots, pineapple and the toasted walnuts. Divide the batter among the prepared pans and bake for 30 to 35 minutes at 350 degrees, or until a cake tester inserted in the center comes out clean. Let cool for 5 minutes in the pan on a rack. Loosen edges and invert cakes onto racks. Peel off paper and let cool completely. TO MAKE PRUNE PUREE: In a food processor, combine 6 ounces (1 cup) pitted prunes with 6 tablespoons hot water; process until smooth. Makes 1 cup. One cup of prune puree contains 407 calories and 1 gram of fat; a cup of butter contains 1,600 calories and 182 grams of fat; and a cup of oil contains 1,944 calories and 218 grams of fat. FROSTING In a mixing bowl, combine cream cheese, sugar and vanilla; beat with an electric mixer until smooth and creamy. TO ASSEMBLE CAKE: Place 1 cake layer on a serving plate. Spread a scant 1/2 cup of frosting over it. Top with another cake layer and spread
another scant 1/2 cup frosting. Place third layer on top and spread with remaining frosting. Serves 16. Calories: 310 per serving; Protein: 6 grams; Fat: 10 grams; Carbohydrate: 52 grams; Sodium: 392 milligrams; Cholesterol: 34 milligrams.
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Healthy Carrot Cake Recipe
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Carrot cake gets a makeover with less butter and whole-wheat flour—resulting in almost 50 percent fewer calories and over 70 percent less saturated fat per serving than a traditional version. This easy carrot cake recipe is perfect for birthdays, brunch and more.
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low fat carrot cake
How to make the perfect Low fat Carrot cake, with a cream cheese topping finished with a marzipan carrot.
Recipe on my page
The Ultimate Healthy Carrot Cake | Amy's Healthy Baking
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Hi, I’m Amy! Here in my kitchen, I share recipes that are light in calories but full of flavor. They’re delicious AND nutritious—because you shouldn’t have to choose! Most of my recipes are low-fat (or “skinny”) and clean-eating friendly, with a growing number of vegan, gluten-free, and sugar-free options as well. I truly believe we can make healthier options taste just as delicious as their indulgent counterparts—just wait until you try this one!
In this video, I’m showing you how to make my Ultimate Healthy Carrot Cake! It’s supremely tender, full of cozy spices, and finished with cream cheese frosting. Yum! This carrot cake is perfect for Easter, birthdays, or anytime you’re craving carrot cake. (That happens quite a bit to me!)
First, we’ll make the healthy carrot cake layers. You’ll learn my tricks on how to make sure your carrot cake turns out really tender, thanks to one special protein-packed ingredient and a certain the mixing technique! You’ll also learn why freshly grated carrots are the key to the most flavorful homemade carrot cakes.
When it’s time to bake those layers, you’ll learn another trick: how to make sure your carrot cake easily comes out of the pan! There’s nothing more disappointing than when your cake sticks to the pan and rips into pieces when you try to get it out… But I have a trick that works like a charm to make sure that never happens to you!
Then we’ll make the cream cheese frosting! It starts with a special protein-packed ingredient that helps keep the frosting smooth, creamy, and totally guilt-free. And once that’s ready, we’ll assemble the two-layer cake! You’ll learn what inexpensive tool I use to make that so much easier.
This healthy carrot cake tastes just like traditional recipes, except it contains no refined flour or sugar! Although I use whole wheat flour, you can easily make this carrot cake gluten-free with a good store-bought blend. (I share more information on that in the Notes section of the recipe on my website!)
You can also find the Weight Watchers points for this Ultimate Healthy Carrot Cake recipe on my website, directly beneath the printable recipe, along with the full Nutrition Information and macros!
This Ultimate Healthy Carrot Cake recipe is kid-friendly, clean eating, low fat, whole wheat (whole grain), and has a gluten-free option too!
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Moist Carrot & Dates Cake | Cake Recipes
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Eggless Carrot Dates Cake:
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Please note:
You can adjust the amount of sugar(3/4 - 1 cup) as per your taste.
There is a correction in the cooking time mentioned in the video. It will be between 50-55 mins.
The cooking time may vary depending upon the oven.
Few recipes to try:
Moist Pineapple Cake:
Moist Banana Chocolate cake:
Whole-wheat carrot cake :
Low fat No Bake Blueberry Cheesecake :
6 Minutes Eggless Chocolate cake :
Lamingtons :
Soft & Fluffy star bread:
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Healthy Carrot Cake Muffins (Tender & Fluffy)
Wholesome treat that will make you feel good! These healthy carrot cake muffins are made with natural nutritious ingredients. They are tender and fluffy, not overly sweet and extremely easy to make. Do try!
NOTE: If you've made any of my recipes, please head out to my website and rate it. Link is below. I would really appreciate it. Huge thanks!
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How to Make Healthier Carrot Cake | EatingWell
Carrot cake can be surprisingly high in fat and calories, but our version contains 40 percent fewer calories and 50 percent less fat than most—without sacrificing any flavor.
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