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