Best Heart Healthy Carrot Cake Recipes
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
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
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
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.
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