CARROT CAKE CALORIES RECIPES

CARROT CAKE RECIPE | EATINGWELL

Carrot Cake Recipe | EatingWell image

Carrots give carrot cake a health-halo effect--people think it's health food, but it's usually very high in fat and calories. But our version has about 40 percent less calories and 50 percent less fat than most. First, we use less oil in our batter. Then we skip the butter in the frosting (don't worry, it's still light and smooth). To ensure the cake is moist, we add nonfat buttermilk and crushed pineapple.

Provided by Patsy Jamieson

Total Time 1 hours 10 minutes

Number Of Ingredients 17

Ingredients

1 20-ounce can crushed pineapple
2 cups whole-wheat pastry flour, (see Ingredient Note)
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
1?½ cups granulated sugar
3/4 cup nonfat buttermilk, (see Tip)
½ cup canola oil
1 teaspoon vanilla extract
2 cups grated carrots, (4-6 medium)
¼ cup unsweetened flaked coconut
1/2 cup chopped walnuts, toasted (see Tip)
12 ounces reduced-fat cream cheese, (Neufchâtel), softened
½ cup confectioners’ sugar, sifted
1?½ teaspoons vanilla extract
2 tablespoons coconut chips, (see Ingredient Note) or flaked coconut, toasted

Steps:

To prepare cake: Preheat oven to 350 degrees F. Coat a 9-by-13-inch baking pan with cooking spray.
Drain pineapple in a sieve set over a bowl, pressing on the solids. Reserve the drained pineapple and 1/4 cup of the juice.
Whisk flour, cinnamon, baking soda and salt in a medium bowl. Whisk eggs, sugar, buttermilk, oil, vanilla and the 1/4 cup pineapple juice in a large bowl until blended. Stir in pineapple, carrots and 1/4 cup coconut. Add the dry ingredients and mix with a rubber spatula just until blended. Stir in the nuts. Scrape the batter into the prepared pan, spreading evenly.
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. Let cool completely on a wire rack.
To prepare frosting and finish cake: Beat cream cheese, confectioners' sugar and vanilla in a mixing bowl with an electric mixer until smooth and creamy. Spread the frosting over the cooled cake. Sprinkle with toasted coconut.

Nutrition Facts : Calories 341.2 calories, CarbohydrateContent 43.2 g, CholesterolContent 50.8 mg, FatContent 16.6 g, FiberContent 3 g, ProteinContent 6 g, SaturatedFatContent 4.8 g, SodiumContent 335.5 mg, SugarContent 29.8 g

CARROT CAKE RECIPE | ALLRECIPES

Carrot Cake Recipe | Allrecipes image

Here's an old-fashioned carrot cake that's got more carrots than spice. Pecans can be substituted for walnuts.

Provided by Marc Boyer

Categories Desserts Cakes Holiday Cake Recipes

Total Time 2 hours 0 minutes

Prep Time 30 minutes

Cook Time 55 minutes

Yield 15 to 18 servings

Number Of Ingredients 17

Ingredients

2 cups white sugar
¾ cup vegetable oil
3 eggs
1 teaspoon vanilla extract
¾ cup buttermilk
2 cups grated carrots
1 cup flaked coconut
1 (15 ounce) can crushed pineapple, drained
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1?½ teaspoons salt
1 cup chopped walnuts
½ cup butter
1 (8 ounce) package cream cheese
1 teaspoon vanilla extract
4 cups confectioners' sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Set aside.
In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, vanilla, and pineapple. In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Stir in chopped nuts. Spread batter into prepared pan.
Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.
In a medium mixing bowl, combine butter or margarine, cream cheese, vanilla, and confectioners sugar. Blend until creamy. Frost cake while still in the pan.

Nutrition Facts : Calories 615.5 calories, CarbohydrateContent 83.5 g, CholesterolContent 70.4 mg, FatContent 30.2 g, FiberContent 2.3 g, ProteinContent 6.2 g, SaturatedFatContent 10.8 g, SodiumContent 540.4 mg, SugarContent 67 g

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