Low-fat Carrot Cake

Low-Fat Carrot Cake Recipe - Made with Whole Wheat Flour and Splenda

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 45-50 minutes | Servings: 8

Introduction

Carrot cake is a classic dessert that is loved by many for its moist texture and delicious flavor. This low-fat version of carrot cake is a healthier alternative that doesn't sacrifice taste. With the addition of whole wheat flour and the use of unsweetened applesauce and prune puree, this recipe is lower in fat and calories compared to traditional carrot cake recipes.

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, nuts, and cream cheese frosting. This low-fat version of carrot cake is a modern twist on the classic recipe, perfect for those looking for a healthier dessert option.

Ingredients

0.25 cup unsweetened applesauce
0.25 cup prune puree
0.5 cup crushed pineapple, drained
2 eggs
1.5 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon or pumpkin pie spice
0.5 tsp salt
0.25 cup splenda brown sugar blend
1 cup grated carrots

How to prepare

In a medium bowl, beat together eggs, pineapple, prunes, and applesauce.
In another bowl, stir together flour, baking powder, baking soda, salt, spice, and Splenda (if using it).
Stir carrots into the liquid mixture.
Stir in the flour mixture.
Bake in a greased and floured 8x8 pan for 45-50 minutes or until the cake pulls away from the pan (I used PAM flour spray).

Variations

Add chopped nuts or raisins to the batter for extra texture.
Top the cake with a light cream cheese frosting or a dusting of powdered sugar.

Cooking Tips & Tricks

Be sure to drain the crushed pineapple well to avoid excess moisture in the cake.

- Grate the carrots finely to ensure they are evenly distributed throughout the cake.

- For a sweeter cake, you can add a bit more brown sugar blend or a natural sweetener of your choice.

- To make this recipe vegan, you can substitute the eggs with a flax egg or a commercial egg replacer.

Serving Suggestions

Serve this low-fat carrot cake with a dollop of Greek yogurt or a sprinkle of chopped nuts for added texture and flavor.

Cooking Techniques

Be sure to mix the wet and dry ingredients until just combined to avoid overmixing the batter.

- Check the cake for doneness by inserting a toothpick into the center. If it comes out clean, the cake is ready.

Ingredient Substitutions

You can use all-purpose flour instead of whole wheat flour if desired.

- If you don't have prune puree, you can substitute with an equal amount of unsweetened applesauce.

Make Ahead Tips

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

Presentation Ideas

Decorate the cake with a sprinkle of cinnamon or a drizzle of honey for a beautiful presentation.

Pairing Recommendations

Serve this low-fat carrot cake with a cup of hot tea or coffee for a delightful afternoon treat.

Storage and Reheating Instructions

Store any leftover cake in the refrigerator for up to 3 days. To reheat, simply microwave a slice for 15-20 seconds or until warm.

Nutrition Information

Calories per serving

160

Carbohydrates

- Total Carbohydrates: 32g

- Dietary Fiber: 3g

- Sugars: 13g

Fats

- Total Fat: 2g

- Saturated Fat: 0g

- Trans Fat: 0g

Proteins

- Protein: 4g

Vitamins and minerals

Vitamin A: 50% DV

- Vitamin C: 6% DV

- Calcium: 6% DV

- Iron: 8% DV

Alergens

Contains eggs and wheat

Summary

This low-fat carrot cake is a healthier option compared to traditional recipes, with lower fat and calories. It is a good source of vitamin A and fiber, making it a guilt-free dessert choice.

Summary

This low-fat carrot cake is a delicious and healthier alternative to traditional recipes. With a moist texture and sweet flavor, it's the perfect guilt-free dessert option for any occasion. Enjoy a slice with a cup of tea or coffee for a delightful treat!

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a low-fat carrot cake, a healthier version of the classic dessert that I had always loved to bake. I had acquired the recipe from a friend at a cooking class I attended years ago, and it had quickly become one of my go-to recipes for special occasions.

I remember the day I first made the low-fat carrot cake like it was yesterday. It was a bright and sunny Saturday morning, and I had the whole day to myself to experiment in the kitchen. I gathered all the ingredients I needed – carrots, whole wheat flour, applesauce, and a touch of cinnamon and nutmeg for flavor. As I grated the carrots and mixed the batter, I could already smell the warm, comforting aroma of the cake baking in the oven.

As the cake cooled, I whipped up a simple cream cheese frosting to spread on top. I couldn't wait to taste it – the perfect blend of sweetness and spice, with a moist and tender crumb. When I finally took a bite, I knew I had found a new favorite recipe.

Over the years, I have made the low-fat carrot cake many times, each time adding a little twist or tweak to make it my own. Sometimes I add chopped walnuts or raisins for extra texture, or a dash of orange zest for a citrusy kick. No matter how I choose to personalize it, the cake always turns out delicious – a testament to the timeless appeal of a classic recipe.

I have shared the low-fat carrot cake with friends and family, who always ask for the recipe after tasting it. They are surprised to learn that it is a healthier version of the traditional dessert, as it tastes just as decadent and indulgent. I take pride in knowing that I can enjoy a slice of cake without feeling guilty about the calories or fat content.

As I reflect on the journey that led me to discover the low-fat carrot cake recipe, I am reminded of all the other recipes I have collected over the years. Each one tells a story – a memory of a special occasion, a shared meal with loved ones, or a culinary adventure in a far-off land. My recipe collection is a treasure trove of knowledge and inspiration, a reflection of my passion for cooking and my love for good food.

In a world where convenience and fast food often take precedence over homemade meals and slow cooking, I cherish the time-honored tradition of preparing meals from scratch. I believe that cooking is an art form, a creative outlet that allows me to express myself and share my love with others. Whether I am baking a cake, simmering a stew, or sautéing vegetables, I put my heart and soul into every dish I make.

The low-fat carrot cake recipe is just one of the many gems in my collection, a reminder of the joy and satisfaction that comes from creating something delicious and nourishing with my own two hands. As I continue to explore new flavors and techniques, I look forward to adding more recipes to my repertoire, each one a cherished memory waiting to be made. And who knows – maybe one day, I will pass on my recipe collection to a new generation of aspiring chefs, eager to learn the secrets of the kitchen from their wise old grandmother.