Heart 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

HEART HEALTHY CARROT CAKE

Based on my favorite carrot cake recipe, I have drastically cut the fat, saturated fat, and sugar in this cake. Using fruits and vegetables provides a moisture factor. And using the olive oil gives you monounsaturated, heart healthy fats in smaller amounts, and guess what - it does not taste like olive oil! Avocado oil can also...

Provided by Susan Feliciano

Categories Cakes

Time 1h25m

Number Of Ingredients 18

Heart Healthy Carrot Cake image

Steps:

1. Preheat oven to 350°F. Prepare a Bundt or tube pan with shortening or cooking spray, and dust lightly with flour. Or, use Baker's Secret or other cake pan prep spray.
2. With electric mixer, cream pineapple, sugar, sugar substitute, and oil. NOTE: this cake will NOT taste like olive oil! Beat in egg beaters in two batches.
3. Sift together the dry ingredients one time. On low speed, add it in 3 parts to the oil mixture. Scrape down sides of bowl a couple of times during this step. Stir in carrots and vanilla.
4. Spread batter evenly in prepared pan. Bake for 45-55 minutes, until cake springs back when lightly touched. Cool in pan 10 minutes, then invert onto serving plate.
5. TO MAKE ICING: Soften cream cheese in microwave. With mixer, beat cream cheese with lemon extract and salt. Sift the powdered sugar substitute, then beat in 1 cup at a time until a thick spreading consistency is achieved. If necessary, warm this icing over a double boiler or in the microwave so it can be poured over the cake. If desired, top cake with chopped pecans. Store cake in refrigerator.
6. SPECIAL NOTE: This cake can be made with real powdered sugar for the icing, and a cup of white sugar in place of the substitute in the cake. It will raise the sugar content and calories considerably, but would not change the fat content. I've also found that using half powdered sugar and half xylitol powdered sweetener for the icing works well, too.

Ingredients

8 oz canned crushed pineapple with liquid
1 c splenda, stevia, or other sugar substitute for baking
1 c brown sugar
1/2 c olive oil
1 c egg beaters egg substitute
2 1/2 c cake flour
2 tsp baking soda
2 1/2 tsp baking powder
2 1/2 tsp cinnamon
1/2 tsp salt
3 c finely grated carrots (about 1/2 pound)
1 tsp vanilla
ICING
4 oz fat free cream cheese
1/2 tsp lemon extract or vanilla
1 pinch salt (optional)
2-3 c powdered ideal brand xylitol sugar substitute
1/2 c chopped pecans (optional)

HEART HEALTHY CARROT CAKE

EXTRA moist carrot. very dense mixture does not raise much but is absoultly FAB. I prepare in mini loafs and sharing with friend(I am the only one in the house who like Carrot cake)but everyone else is gradually trying this recipe and liking it. I omit the raisins and nuts and does great(if you ever wonder. Cuts very easily due to its denseness. Unfrosted "bars" Great for breakfast, no crumbs travels well in the car for on the go mornings.

Provided by h jones

Categories Breakfast

Time 50m

Yield 15 serving(s)

Number Of Ingredients 15

Heart Healthy Carrot Cake image

Steps:

Preheat oven to 350 degrees. Spray 13" X 9" baking pan with non-stick spray. Set aside.
In a large bowl, stir together the flours, cinnamon, baking soda, nutmeg and cloves, set aside.
In another large bowl, beat the egg whites until soft peaks form. Slowly beat in the sugar. Then slowly beat in the applesauce, buttermilk and vanilla.
Using a spoon, stir in the flour mixture just until combined. Then stir in, one ingredient at a time, the crushed pineapple, carrots, walnuts and raisins.
Spread mixture in prepared pan. Bake for approximately 40 minutes, or until toothpick inserted near the center comes out clean.
Cool completely. Frost with Cream Cheese Frosting.

Nutrition Facts : Calories 209.8, Fat 3.9, SaturatedFat 0.4, Cholesterol 0.3, Sodium 210.4, Carbohydrate 41, Fiber 2.7, Sugar 24.2, Protein 4.9

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
2 1/2 teaspoons ground cinnamon
2 teaspoons baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
6 egg whites (best if room temp)
1 1/3 cups sugar
1 cup unsweetened applesauce
1/2 cup buttermilk
1 1/2 teaspoons vanilla
1 (8 ounce) can crushed pineapple, undrained
2 cups shredded carrots
2/3 cup chopped walnuts
1/2 cup raisins

More about "heart healthy carrot cake recipes"

HEALTHY CARROT CAKE - WELL PLATED BY ERIN

Web Mar 9, 2015 Preheat the oven to 350 degrees F. Combine dry ingredients. Beat together all of the wet ingredients but the …
From wellplated.com
4.9/5 (8)
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.

Heart 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.

HEART HEALTHY CARROT CAKE

HEART HEALTHY CARROT CAKE

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