Healthier Carrot Cake

Ingredients

Cake
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 cup canola oil
1 teaspoon vanilla extract
2 cups grated carrots, (4- 6 medium)
1/2 cup chopped walnuts, toasted
Frosting
12 ounces reduced-fat cream cheese, softened
1/2 cup confectioners' sugar, sifted
1 teaspoon vanilla extract

Preparation

1
Preheat oven to 350°F.
2
Coat a 9x13-inch baking pan with cooking spray.
3
Drain pineapple in a sieve set over a bowl, pressing on the solids.
4
Reserve the drained pineapple and ¼ cup of the juice.
5
Whisk flour, baking soda, salt and cinnamon in a medium bowl.
6
Whisk eggs, sugar, buttermilk, oil, vanilla and the ¼ cup pineapple juice in a large bowl until blended.
7
Stir in pineapple, carrots and ¼ cup coconut.
8
Add the dry ingredients and mix with a rubber spatula just until blended.
9
Stir in the nuts.
10
Scrape the batter into the prepared pan, spreading evenly.
11
Bake the cake until the top springs back when touched lightly and a skewer inserted in the center comes out clean, 40 to 45 minutes.
12
Let cool completely on a wire rack.
13
To prepare frosting and finish cake:
14
Beat cream cheese, confectioners’ sugar and vanilla in a mixing bowl with an electric mixer until smooth and creamy.
15
Spread the frosting over the cooled cake.
16
Sprinkle with toasted coconut if desired.
.

About

Eatingwell.com has tons of yummy sounding, healthier cakes and I’m going to do my best to work through most of them. This carrot cake is one of those yummy recipes. When you check out the list of ingredients, don’t freak out. Yes, the list is long and you will dirty a bunch of dishes. I really wanted to give you a visual by taking a picture of all the ingredients, but, I think I should invest in some picture worthy containers first. And, there’s no mixer needed here, consider it an arm workout.

Yield:

16.0

Added:

Tuesday, November 2, 2010 - 5:00pm

Creator:

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