Cholesterol-free Carrot Cake

Cholesterol-free Carrot Cake Recipe | Made with All-Natural Ingredients

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 60-65 minutes | Servings: 10-12

Introduction

Carrot cake is a classic dessert that is loved by many for its moist texture and delicious flavor. This cholesterol-free version of the traditional carrot cake is a healthier option that doesn't compromise on taste. Packed with shredded carrots, walnuts, and a hint of cinnamon, this cake is perfect for any occasion.

History

Carrot cake has been around for centuries, with variations of the recipe dating back to medieval times. Originally, carrots were used as a sweetener in cakes when sugar was scarce. Over time, the recipe evolved to include ingredients like spices and nuts, creating the carrot cake we know and love today.

Ingredients

3 cups flour
2 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1.25 cups packed dark brown sugar
8 oz (227 g) container frozen egg substitute, thawed
0.75 cup salad oil
1 tsp vanilla
3 cups lightly packed shredded carrots (about 4 large)
16 oz (454 g) can crushed pineapple in its own juice
1 cup chopped walnuts
confectioners' sugar for garnish

How to prepare

Preheat the oven to 350°F (177°C). Spray a 10 cup fluted tube pan with nonstick cooking spray.
In a large bowl, mix together the flour, cinnamon, baking powder, baking soda, and salt.
In a medium bowl, beat the brown sugar, egg substitute, salad oil, and vanilla with a wire whisk or fork until smooth.
Stir the egg-substitute mixture, shredded carrots, pineapple with its own juice, and walnuts into the flour mixture just until the flour is moistened.
Pour the batter into the tube pan and bake for 60 to 65 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Allow the cake to cool in the pan on a wire rack for 10 minutes, then remove the cake from the pan and let it cool completely on the rack.
To serve, sprinkle the top of the cake with confectioners' sugar for garnish.

Variations

Add raisins or dried cranberries for a burst of sweetness.
Substitute the walnuts with pecans or almonds for a different flavor profile.
Top the cake with a cream cheese frosting for a classic twist.

Cooking Tips & Tricks

Be sure to shred the carrots finely to ensure they blend well into the batter.

- Thaw the frozen egg substitute completely before using it in the recipe.

- Use a fluted tube pan for a decorative shape, but a regular cake pan will work just as well.

- Allow the cake to cool completely before serving to ensure the best texture and flavor.

Serving Suggestions

Serve this cholesterol-free carrot cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.

Cooking Techniques

Be sure to mix the batter until just combined to avoid overmixing, which can result in a tough cake.

- Use a toothpick to test for doneness - if it comes out clean, the cake is ready.

Ingredient Substitutions

If you don't have frozen egg substitute, you can use 4 eggs instead.

- Feel free to use whole wheat flour for a healthier option.

Make Ahead Tips

This carrot cake can be made ahead of time and stored in an airtight container at room temperature for up to 3 days.

Presentation Ideas

Dust the top of the cake with powdered sugar for a simple and elegant presentation. You can also garnish with fresh carrot curls or additional chopped walnuts.

Pairing Recommendations

Pair this cholesterol-free carrot cake with a cup of hot tea or coffee for a delightful afternoon treat.

Storage and Reheating Instructions

Store any leftover cake in an airtight container in the refrigerator for up to 5 days. To reheat, simply microwave a slice for 15-20 seconds or until warm.

Nutrition Information

Calories per serving

Each serving of this cholesterol-free carrot cake contains approximately 300 calories.

Carbohydrates

Each serving of this cholesterol-free carrot cake contains approximately 45 grams of carbohydrates.

Fats

Each serving of this cholesterol-free carrot cake contains approximately 12 grams of fat.

Proteins

Each serving of this cholesterol-free carrot cake contains approximately 5 grams of protein.

Vitamins and minerals

Carrots are a great source of vitamin A, providing a boost to your eye health. Additionally, walnuts are rich in omega-3 fatty acids, which are beneficial for heart health.

Alergens

This recipe contains nuts (walnuts) and eggs. Please be mindful of any allergies when serving this cake.

Summary

This cholesterol-free carrot cake is a delicious and healthier alternative to traditional carrot cake. Packed with nutrients from carrots and walnuts, it's a guilt-free dessert option.

Summary

This cholesterol-free carrot cake is a delicious and nutritious dessert option that is perfect for any occasion. Packed with shredded carrots, walnuts, and a hint of cinnamon, this cake is sure to be a hit with your family and friends. Enjoy a slice with a cup of tea or coffee for a delightful treat!

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Cholesterol-free Carrot Cake. It was a sunny day in the spring, and I was flipping through an old cookbook that had been handed down to me from my own grandmother. As I turned the pages, a faded piece of paper fell out, revealing a handwritten recipe for a carrot cake that promised to be both delicious and heart-healthy.

I had always loved baking, and carrot cake was one of my favorite desserts to make. But as I had gotten older, I had become more conscious of the importance of eating well and taking care of my health. So when I saw that this recipe was cholesterol-free, I knew I had to give it a try.

The ingredients were simple and wholesome - carrots, applesauce, whole wheat flour, and a touch of cinnamon and nutmeg for flavor. I gathered everything I needed and got to work in the kitchen, my excitement growing with each step of the recipe.

I grated the carrots, the sweet smell filling the air as I mixed them with the applesauce and spices. The batter came together beautifully, and I poured it into a cake pan, admiring the vibrant orange color of the carrots peeking through.

As the cake baked, my house filled with the warm, comforting aroma of cinnamon and nutmeg. I couldn't wait to taste the finished product. When the timer finally went off, I pulled the cake out of the oven and let it cool before slicing into it.

The first bite was pure bliss. The cake was moist and tender, with just the right amount of sweetness. The flavors of the carrots and spices mingled perfectly, creating a delicious symphony on my taste buds. And knowing that it was cholesterol-free made it taste even better.

I shared the cake with my family and friends, and they all raved about how delicious it was. They couldn't believe that something so healthy could taste so good. I felt proud to have discovered such a wonderful recipe, and I knew it would become a staple in my baking repertoire.

Over the years, I continued to make the Cholesterol-free Carrot Cake for special occasions and gatherings. It became a beloved tradition, and everyone always looked forward to enjoying a slice of my famous cake.

I also shared the recipe with anyone who asked, spreading the joy of baking and the importance of eating well. I felt grateful to have stumbled upon such a treasure, and I knew that it would continue to bring happiness and health to those who tried it.

As I look back on that sunny day when I first discovered the recipe, I can't help but feel grateful for the simple joys of baking and sharing good food with loved ones. The Cholesterol-free Carrot Cake holds a special place in my heart, a reminder of the power of delicious, wholesome ingredients to nourish both body and soul.

And so, I continue to bake this beloved cake, knowing that each slice is a gift of love and health. And as I pass the recipe down to future generations, I hope that it will bring them as much joy and satisfaction as it has brought me. Cooking is not just about feeding the body, but also about feeding the soul - and this carrot cake does both beautifully.