heart healthy carrot cake

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By Susan Feliciano
from Oak Ridge, TN

Based on my favorite carrot cake recipe, I have drastically cut the fat, saturated fat, and sugar in this cake. Using fruits and vegetables provides a moisture factor. And using the olive oil gives you monounsaturated, heart healthy fats in smaller amounts, and guess what - it does not taste like olive oil! Avocado oil can also be substituted. Ideal Brand Xylitol Powdered Sugar Substitute can be bought online, but I also get it at our local Food City grocery. While xylitol is fine for humans, do not let your dogs have any xylitol as it can harm them.

serves 15
prep time 30 Min
cook time 55 Min
method Bake

Ingredients For heart healthy carrot cake

  • 8 oz
    canned crushed pineapple with liquid
  • 1 c
    splenda, stevia, or other sugar substitute for baking
  • 1 c
    brown sugar
  • 1/2 c
    olive oil
  • 1 c
    egg beaters egg substitute
  • 2 1/2 c
    cake flour
  • 2 tsp
    baking soda
  • 2 1/2 tsp
    baking powder
  • 2 1/2 tsp
    cinnamon
  • 1/2 tsp
    salt
  • 3 c
    finely grated carrots (about 1/2 pound)
  • 1 tsp
    vanilla
  • ICING
  • 4 oz
    fat free cream cheese
  • 1/2 tsp
    lemon extract or vanilla
  • 1 pinch
    salt (optional)
  • 2-3 c
    powdered ideal brand xylitol sugar substitute
  • 1/2 c
    chopped pecans (optional)
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How To Make heart healthy carrot cake

  • 1
    Preheat oven to 350°F. Prepare a Bundt or tube pan with shortening or cooking spray, and dust lightly with flour. Or, use Baker's Secret or other cake pan prep spray.
  • 2
    With electric mixer, cream pineapple, sugar, sugar substitute, and oil. NOTE: this cake will NOT taste like olive oil! Beat in egg beaters in two batches.
  • 3
    Sift together the dry ingredients one time. On low speed, add it in 3 parts to the oil mixture. Scrape down sides of bowl a couple of times during this step. Stir in carrots and vanilla.
  • 4
    Spread batter evenly in prepared pan. Bake for 45-55 minutes, until cake springs back when lightly touched. Cool in pan 10 minutes, then invert onto serving plate.
  • 5
    TO MAKE ICING: Soften cream cheese in microwave. With mixer, beat cream cheese with lemon extract and salt. Sift the powdered sugar substitute, then beat in 1 cup at a time until a thick spreading consistency is achieved. If necessary, warm this icing over a double boiler or in the microwave so it can be poured over the cake. If desired, top cake with chopped pecans. Store cake in refrigerator.
  • 6
    SPECIAL NOTE: This cake can be made with real powdered sugar for the icing, and a cup of white sugar in place of the substitute in the cake. It will raise the sugar content and calories considerably, but would not change the fat content. I've also found that using half powdered sugar and half xylitol powdered sweetener for the icing works well, too.
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