Skinny Carrot Cake

Lisa Foote

By
@LisaFoote

This cake has all the flavor of your favorite carrot cake but with less calories and fat! For the carrot puree, you can make it yourself, buy it in a natural foods store or some of my friends have used organic carrot baby food!


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Rating:

Comments:

Serves:

12

Prep:

15 Min

Cook:

45 Min

Method:

Bake

Ingredients

CAKE

1 1/2 c
sugar or coconut palm sugar
1/4 c
applesauce
2 tsp
vanilla extract
2
eggs
2 c
all purpose flour
2 tsp
baking soda
2 tsp
cinnamon, ground
1/2 tsp
salt
1 c
carrot puree
1 c
grated coconut, unsweetened
2/3 c
walnuts, finely chopped
1/2 c
pineapple, crushed, no sugar added

FROSTING

8 oz
package neufchatel cheese, room temperature
2 c
powdered sugar
1 tsp
vanilla extract
3/4 c
walnuts finely chopped

Directions Step-By-Step

1
Preheat oven to 350 degrees. Grease the bottom of a 13 x 9 pan with cooking spray AND line it with parchment paper, spraying the paper as well.
2
In an electric mixer, cream sugar, applesauce, vanilla and eggs together.
3
In a large bowl sift together four, salt, baking soda and cinnamon. Add the dry ingredients to the sugar mixture and mix well. Add the carrot puree, coconut, walnuts and pineapple and beat until smooth.
4
Pour the batter into the prepared pan and bake until toothpick comes out clean. Cool the cake for 5 minutes. Spray a wire rack with cooking spray. Run a knife around the edges of the pan to loosen the cake. Turn the cake onto the wire rack to cool.
5
Once the cake is completely cool, put the cake on a serving plate and frost and garnish with walnuts. It's best to refrigerate this cake until ready to serve, also store covered in refrigerator.
6
FROSTING: Using an electric mixer beat Neufchatel cheese until smooth. Slowly add powdered sugar on low speed. and continue to beat until combined. Add vanilla. Mix well and frost cake.

About this Recipe

Main Ingredient: Flour
Regional Style: American
Dietary Needs: Low Fat
Other Tags: For Kids, Healthy, Heirloom