Healthy Carrot Cake Recipes

HEALTHIER CARROT CAKE III

We made it with a little less oil and a little less sugar, so this carrot cake recipe is now healthier but still sure to be a favorite.

Provided by MakeItHealthy

Categories Desserts Cakes Carrot Cake Recipes

Time 2h30m

Yield 18

Number Of Ingredients 16

Healthier Carrot Cake III image

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
Beat together eggs, oil, white sugar, and 2 teaspoons vanilla extract in a large bowl. Mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
Bake in preheated oven until a toothpick inserted into center of cake comes out clean, 40 to 50 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To make frosting: Combine butter, Neufchatel cheese, confectioner's sugar, and 1 teaspoon vanilla extract. Beat until mixture is smooth and creamy. Stir in chopped pecans. Spread frosting over completely cooled cake.

Nutrition Facts : Calories 399.5 calories, Carbohydrate 42 g, Cholesterol 57.6 mg, Fat 24.7 g, Fiber 2.8 g, Protein 5.3 g, SaturatedFat 5.8 g, Sodium 354.9 mg, Sugar 31.4 g

Ingredients

4 eggs
¾ cup vegetable oil
1 ½ cups white sugar
2 teaspoons vanilla extract
2 cups whole wheat pastry flour
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
¼ cup butter, softened
1 (8 ounce) package Neufchatel cheese, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

THE ULTIMATE CARROT CAKE

A culmination of all the tweaks and advice I've found for the ultimate carrot cake.

Provided by Gabrielle Dante

Time 1h40m

Yield 24

Number Of Ingredients 19

The Ultimate Carrot Cake image

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
Beat brown and white sugars, oil, applesauce, eggs, and vanilla extract in a large bowl until well combined. Mix in flour, cinnamon, baking powder, baking soda, and salt. Stir in carrots and pineapple, then fold in pecans. Pour into the prepared pan.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 40 to 50 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely, about 30 minutes.
While the cake is cooling, combine powdered sugar, cream cheese, butter, and vanilla extract for frosting in a medium bowl. Beat until mixture is smooth and creamy. Stir in chopped pecans.
Spread frosting over the cooled cake.

Nutrition Facts : Calories 395.6 calories, Carbohydrate 48.8 g, Cholesterol 51.4 mg, Fat 21.6 g, Fiber 1.8 g, Protein 3.9 g, SaturatedFat 5.8 g, Sodium 246.5 mg, Sugar 38.2 g

Ingredients

1 cup brown sugar
1 cup white sugar
¾ cup canola oil
½ cup applesauce
4 large eggs
3 teaspoons vanilla extract
2 cups all-purpose flour
3 teaspoons ground cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
½ teaspoon salt
3 cups grated carrots
1 (8 ounce) can crushed pineapple, drained and squeezed dry
1 cup chopped pecans
3 ½ cups powdered sugar, or more to taste
1 (8 ounce) package cream cheese, softened
½ cup unsalted butter, softened
1 teaspoon vanilla extract
1 cup chopped pecans

More about "healthy carrot cake recipes"

HEALTHY CARROT CAKE - WELL PLATED BY ERIN

Web Mar 9, 2015 5 Star Review “Wow! This is superb.” — Carla — Carrot cake (including in the form of Carrot Cake Cupcakes) will forever be one of …
From wellplated.com
4.8/5 (10)
Total Time 1 hr 30 mins
Category Dessert
Calories 460 per serving

In a medium bowl, stir together the all-purpose flour, whole wheat flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, beat together the egg, egg whites, brown sugar, canola oil, and vanilla extract on medium speed until well combined. Add the grated carrots and beat for 1 minute. Add the pineapple and shredded coconut and beat just until incorporated. With a wooden spoon, stir in half of the flour mixture, just until the flour almost disappears. Stir in the buttermilk. Add the remaining flour mixture, continuing to stir in by hand, just until combined. Gently fold in the walnuts and raisins.
Pour the batter into the prepared baking pan. Bake for 40 to 45 minutes, until a toothpick inserted into the center comes out clean. (Check at the 30-minute mark—if the edges of the cake are browning too quickly, tent with foil, then return to the oven to finish baking.) Remove the cake from the oven and let cool completely in the pan. Run a dull knife, such as a butter knife, along the edge of the cake to loosen, then unmold it. Carefully transfer the cake to a serving plate.

Healthy Carrot Cake Recipes

HEALTHIER CARROT CAKE III

We made it with a little less oil and a little less sugar, so this carrot cake recipe is now healthier but still sure to be a favorite.

THE ULTIMATE CARROT CAKE

A culmination of all the tweaks and advice I've found for the ultimate carrot cake.

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