Reduced-fat Carrot Cake

Reduced-fat Carrot Cake Recipe from USA

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 35 minutes | Servings: 12

Introduction

Reduced-fat Carrot Cake is a delicious and healthier version of the classic carrot cake. This recipe includes a reduced-fat cream cheese frosting and uses prunes as a natural sweetener. It's a perfect dessert for those looking to indulge in a sweet treat without all the guilt.

History

Carrot cake has been a popular dessert for centuries, with variations of the recipe dating back to medieval times. Originally, carrots were used in cakes as a sweetener when sugar was scarce. Over time, the recipe evolved to include ingredients like nuts, spices, and cream cheese frosting. This reduced-fat version of carrot cake puts a modern twist on a classic favorite.

Ingredients

0.25 cup walnuts
2.5 cup sifted cake flour
2 tsp cinnamon
2 tsp baking powder
1.5 tsp soda
1 tsp salt
2 large eggs
2 large egg whites
2 cup sugar
0.33 cup vegetable oil
2 cup grated carrots (5 to 6 small carrots)
1 can (8 oz (227 g)) crushed pineapple thoroughly drained
12 oz (340 g) low fat cream cheese softened
0.5 cup powdered sugar
1.5 tsp pure vanilla extract
1 cup pitted prunes
6 tbsp hot water

How to prepare

Cake

Preheat the oven to 350°F (177°C).
Coat the inside of three 9-inch layer cake pans with vegetable oil cooking spray.
Line the bottoms with wax paper and set them aside.
Spread the walnuts in a pie plate and bake them for 8-10 minutes, or until fragrant.
Let the walnuts cool and then chop them coarsely.
In a medium-sized bowl, stir together the flour, cinnamon, baking powder, baking soda, and salt.
In a large bowl, whisk together the eggs and egg whites.
Add the sugar, prune puree, and oil to the egg mixture and whisk until smooth.
Add the flour mixture to the egg mixture and stir with a wooden spoon until blended.
Stir in the carrots, pineapple, and the toasted walnuts.
Divide the batter among the prepared pans and bake for 30 to 35 minutes, or until a cake tester inserted in the center comes out clean.
Let the cakes cool for 5 minutes in the pans on a rack.
Loosen the edges and invert the cakes onto the racks.
Peel off the wax paper and let the cakes cool completely.
Place one cake layer on a serving plate and spread a scant 0.5 cup of cream cheese frosting over it.
Top with another cake layer and spread another scant 0.5 cup of frosting.
Place the third layer on top and spread the remaining frosting over the top and sides of the cake.

Cream frosting

In a mixing bowl, combine the cream cheese, sugar, and vanilla.
Beat the mixture with an electric mixer until smooth and creamy.
To make prune puree, combine 6 oz (170 g) (1 cup) pitted prunes with 6 tbsp hot water in a food processor and process until smooth.

Variations

Add raisins or shredded coconut to the batter for extra texture and sweetness.
Substitute applesauce for some of the oil to further reduce the fat content.
Use whole wheat flour for a nuttier flavor and added fiber.

Notes

One cup purée contains 407 calories and 1 g fat.
One cup of butter contains 1,600 calories and 182 g of fat.
One cup of oil contains 1,944 calories and 218 g fat.

Cooking Tips & Tricks

Be sure to thoroughly drain the crushed pineapple to prevent the cake from becoming too moist.

- Toasting the walnuts before adding them to the batter enhances their flavor and adds a nice crunch to the cake.

- Make sure the cream cheese is softened before making the frosting to ensure a smooth and creamy texture.

- For a lighter frosting, you can use Greek yogurt in place of some of the cream cheese.

Serving Suggestions

Serve the carrot cake with a dollop of Greek yogurt or a sprinkle of cinnamon for added flavor. Pair it with a cup of hot tea or coffee for a delightful dessert experience.

Cooking Techniques

Be sure to properly mix the wet and dry ingredients to ensure a well-blended batter.

- Use a toothpick or cake tester to check for doneness when baking the cake layers.

- Allow the cakes to cool completely before frosting to prevent the frosting from melting.

Ingredient Substitutions

You can use pecans or almonds in place of walnuts.

- If you don't have prunes, you can use dates or raisins as a natural sweetener.

- Substitute Greek yogurt for the cream cheese in the frosting for a tangier flavor.

Make Ahead Tips

The cake layers can be baked ahead of time and stored in an airtight container for up to 2 days. The frosting can also be made in advance and refrigerated until ready to use. Assemble the cake just before serving for the best results.

Presentation Ideas

Decorate the carrot cake with additional chopped walnuts or a sprinkle of cinnamon on top. You can also add fresh carrot curls or edible flowers for a beautiful and elegant presentation.

Pairing Recommendations

Pair the carrot cake with a glass of milk or a scoop of vanilla ice cream for a classic dessert pairing. For a more indulgent option, serve it with a drizzle of caramel sauce or a scoop of cream cheese ice cream.

Storage and Reheating Instructions

Store any leftover carrot cake in an airtight container in the refrigerator for up to 3 days. To reheat, place a slice in the microwave for 15-20 seconds or until warmed through.

Nutrition Information

Calories per serving

Calories: 280 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Total Fat: 10g per serving

Saturated Fat: 3g per serving

Proteins

Protein: 4g per serving

Vitamins and minerals

Vitamin A: 80% DV

Vitamin C: 6% DV

Calcium: 6% DV

Iron: 4% DV

Alergens

Contains nuts and dairy

Summary

This reduced-fat carrot cake is a healthier option compared to traditional carrot cakes. It is lower in fat and calories while still providing a delicious and satisfying dessert option.

Summary

Reduced-fat Carrot Cake is a delicious and healthier dessert option that doesn't skimp on flavor. With a moist and flavorful cake base and a creamy cream cheese frosting, this recipe is sure to be a hit with your family and friends. Enjoy a slice of this guilt-free treat today!

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was a warm summer day, and I was visiting my dear friend Alice who lived on a charming farm just outside of town. As we sat on her porch sipping tea, she suddenly remembered a carrot cake recipe she had picked up during her travels in Europe.

Alice excitedly rummaged through her kitchen drawers and pulled out a faded piece of paper with scribbles on it. She explained that this was a reduced-fat version of the classic carrot cake, perfect for those looking for a healthier option without sacrificing taste. As she read out the ingredients and instructions, I was intrigued by the use of applesauce and yogurt instead of oil and eggs.

I was eager to give it a try, so we gathered the ingredients and got to work. The aroma of cinnamon and nutmeg filled the kitchen as we grated carrots and mixed the batter. The cake rose beautifully in the oven, and when it was done, we couldn't wait to taste it.

The first bite was pure bliss. The cake was moist and flavorful, with just the right amount of sweetness. The cream cheese frosting was the perfect finishing touch, adding a creamy decadence to each bite. I knew then and there that this recipe would become a staple in my own kitchen.

Over the years, I have made this reduced-fat carrot cake countless times, tweaking the recipe here and there to suit my taste. I have shared it with friends and family, who have all raved about its deliciousness. It has become a signature dish of mine, a go-to dessert for special occasions and gatherings.

I have come to love not just the taste of this carrot cake, but also the memories associated with it. Each time I make it, I am reminded of that summer day at Alice's farm, of the laughter and joy we shared as we baked together. I am grateful for the friendships that have enriched my life and for the recipes that have been passed down through generations.

As I write this, I am preparing to make another batch of reduced-fat carrot cake for a family gathering. The kitchen is filled with the familiar scents of cinnamon and nutmeg, and I can't help but smile as I think about the joy this cake will bring to my loved ones. I am grateful for the simple pleasures of baking, for the traditions that bind us together, and for the memories that we create with each bite of delicious dessert.