Light Carrot Cake From Atk Recipes

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LIGHT CARROT CAKE

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 1h30m

Yield 8 to 12 servings

Number Of Ingredients 20



Light Carrot Cake image

Steps:

  • Preheat the oven to 350 degrees F. Spray a 13-by-9-inch metal baking pan with nonstick spray. Line the bottom with parchment paper.
  • Whisk together the all-purpose flour, pastry flour, baking powder, cinnamon, baking soda, allspice, ginger and 1/2 teaspoon salt in a medium bowl.
  • In a large mixing bowl, add the eggs, egg white, brown sugar and granulated sugar and beat until light and creamy, about 3 minutes. Add the pineapple and vegetable oil and mix until thoroughly incorporated into the batter, about another minute.
  • Add the dry ingredients in thirds and mix until combined, 1 to 2 minutes. Add the carrots and mix until just combined.
  • Pour the batter into the prepared baking pan and bake for 35 minutes. Let the cake cool completely before flipping out of the pan and removing the parchment paper. Top with the cream cheese frosting.
  • Beat the cream cheese, powdered sugar and lemon zest together until light and fluffy. Frost the carrot cake.

Nonstick cooking spray
1 1/4 cups all-purpose flour
1 1/4 cups whole wheat pastry flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon allspice
1/2 teaspoon ground ginger
Fine salt
2 large eggs
1 egg white
1 cup packed light brown sugar
3/4 cup granulated sugar
1/2 cup canned crushed pineapple in fruit juice
1/2 cup vegetable oil
5 medium carrots, peeled and grated (about 3 cups)
Light Cream Cheese Frosting, recipe follows
8 ounces reduced-fat cream cheese, at room temperature
3/4 cup powdered sugar
1 teaspoon fresh lemon zest

MY FAVORITE COOKING LIGHT CARROT CAKE

I found this recipe on myrecipe.com and saw that it had the most and the highest rated reviews. I was glad I gave it a shot, the cake was the best carrot cake I've made. It was flavorful and moist. I threw raisins into the mix as well and used my Favorite Cream Cheese frosting recipe. Which I will put on a separate post.

Provided by valgal123

Categories     Dessert

Time 50m

Yield 16 slices, 16 serving(s)

Number Of Ingredients 11



My Favorite Cooking Light Carrot Cake image

Steps:

  • Preheat oven to 350°.
  • To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, coconut, pecans, baking soda, salt, and cinnamon in a large bowl; stir well with a whisk. Combine oil and eggs; stir well. Stir egg mixture, grated carrot, and pineapple into flour mixture. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.
  • To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanilla just until smooth. Spread frosting over top of cake. Garnish each serving with grated carrot, if desired.

1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1 1/3 cups granulated sugar
1/2 cup sweetened flaked coconut
1/3 cup chopped pecans
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
3 tablespoons canola oil
2 large eggs
2 cups grated carrots
1 1/2 cups canned crushed pineapple, drained

LIGHT CARROT CAKE FROM ATK

A lighter version of the classic. Really awesome! Came from America's Test Kitchen. My BF loves this - classic carrot cake flavor with none of the guilt!

Provided by NanciY

Categories     Dessert

Time 45m

Yield 16 serving(s)

Number Of Ingredients 19



Light Carrot Cake from Atk image

Steps:

  • Adjust an oven rack to the middle postion and heat the oven to 350 degrees. LIghtly coat a 13 by 9 inch metal baking pan with vegetable oil spray.
  • Spread the walnuts on a rimmed baking sheet and place in the oven, stirring twice for 5 minutes, or until fragrant.Cool on a wire rack.
  • Whisk the flour, baking powder, baking soda, spices and salt together in a medium bowl; set aside. Using an electric mixer, beat the eggs and sugars together in a medium bowl until they turn thick and creamy, 1 to 3 minutes. Turn the mixer to low and slowly whip in the oil until thouroughly combined, 30 to 60 seconds.Sift half the flour mixture over the batter and gently mix in, repeat with the remaining flour mixture and continue to whisk the batter gently until most of the lumps are gone (do not overmix). Using a rubber spatula, gently stir in the carrots, walnuts and raisins.
  • Pour the batter into the prepared pan, and smooth the top. Bake until a toothpick inserted into the center of the cake comes out with a few crumbs attached, 35-40 mihnutes. Cool the cake in the pan for 10 minutes, then invert the cake on a wire rack, Flip the cake right-side up and cool completely on a wire rack, about 2 hours before frosting (if desired).
  • Frosting.
  • Mix the cream cheese and vanilla together in a large bowl with a rubber spatula. Add the confectioner's sugar and stir until thoroughly combined and smooth.

Nutrition Facts : Calories 460.7, Fat 22.5, SaturatedFat 6, Cholesterol 58.3, Sodium 286.4, Carbohydrate 61.2, Fiber 2.4, Sugar 42, Protein 6.6

vegetable oil cooking spray
2 1/2 cups unbleached all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
3 large eggs
1 cup packed light brown sugar
1 cup granulated sugar
1/2 cup vegetable oil
1 lb carrot, peeled and grated (about 6 medium, about 3 cups)
1 1/2 cups chopped walnuts or 1 1/2 cups pecans
1/2 cup raisins
frosting
12 ounces neufchatel cheese cream cheese, softened but still cool
1 teaspoon vanilla extract
1 1/2 cups confectioners' sugar

LIGHT CARROT CAKE

Allspice and cinnamon give wonderful flavor to this appealing cake from Ruth Hastings of Louisville, Illinois. "It's so moist and delicious that it doesn't taste like it's good for you," she says.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients 12



Light Carrot Cake image

Steps:

  • In a large bowl, combine the first four ingredients; beat for 30 seconds. Combine flour, baking powder, cinnamon, allspice, baking soda and salt; add to the orange juice mixture and mix well. Stir in carrots. , Pour into an 8-in. square baking pan that has been coated with cooking spray. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool; dust with confectioners' sugar.

Nutrition Facts : Calories 183 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 139mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.

1/2 cup sugar
1/3 cup vegetable oil
1/3 cup orange juice concentrate
3 egg whites
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup grated carrots
2 teaspoons confectioners' sugar

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Top Asked Questions

How do you make orange and carrot cake?
Combine flour, baking powder, cinnamon, allspice, baking soda and salt; add to the orange juice mixture and mix well. Stir in carrots. Pour into an 8-in. square baking pan that has been coated with cooking spray. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool; dust with confectioners' sugar.
What are the ingredients in a carrot cake?
This lighter twist on traditional carrot cake features a tender cake packed with grated carrot, juicy pineapple, flaked coconut, and chopped pecans. Cream cheese frosting and a garnish of grated carrot tops the cake. Warm spices and brown sugar add rich, caramelized flavors to this carrot cake.
What is the best frosting to put on a carrot cake?
Top with some homemade honey butter or light pancake syrup. This lightened carrot cake recipe features a tender cake packed with grated carrot, flaked coconut, and chopped pecans. Just like a traditional carrot cake, this cake is topped with a thick cream cheese frosting.
How long do you cook carrots in a baking pan?
Stir in carrots. Pour into an 8-in. square baking pan that has been coated with cooking spray. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool; dust with confectioners' sugar.

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