Carrot cake sounds like a healthy dessert, but most carrot cakes are loaded with fat and have over 600 calories a slice. So when Good Housekeeping published a healthy makeover carrot cake recipe with only 210 calories a slice, I had to give it a try and I wasn’t disappointed. It’s a great recipe, moist and delicious.
I have made this cake twice before in the recommended Bundt pan with great results, but this time I wanted to try it with Picky Palate’s fabulous Toasted Coconut Cream Cheese Frosting, giving it more of a tropical flare. I baked it in two 8×8 baking dishes for 30 min. The frosting is absolutely delicious and I love it on your coconut cupcakes, but it is too sweet for this carrot cake – but that didn’t stop me from having a second piece yesterday and two pieces today. Good thing I didn’t make the full fat version!
- 2 1/4 cup(s) all-purpose flour
- 2 teaspoon(s) baking soda
- 2 teaspoon(s) ground cinnamon
- 1 teaspoon(s) ground ginger
- 1 teaspoon(s) baking powder
- 1 teaspoon(s) salt
- 2 large eggs
- 2 large egg whites
- 1 cup(s) granulated sugar
- 3/4 cup(s) packed dark brown sugar
- 1 can(s) (8- to 8 1/4-ounces) crushed pineapple in juice
- 1/3 cup(s) canola oil
- 1 tablespoon(s) vanilla extract
- 1 bag(s) (10-ounces) shredded carrots
- 1/2 cup(s) dark raisinsCream Cheese Icing
- 2 ounce(s) reduced-fat cream cheese
- 3/4 cup(s) confectioners’ sugar
- 1/2 teaspoon(s) low-fat milk
- 1/4 teaspoon(s) vanilla extract
- 4 Tablespoons softened butter, divided
- 2 Cups shredded coconut, sweetened
- 8 oz softenend cream cheese (I used reduced fat cream cheese)
- 3 Cups powdered sugar
- 1 teaspoon vanilla
- 2 teaspoons milk
- Preheat oven to 350 degrees F. Spray nonstick 12-cup Bundt-style pan with nonstick cooking spray with flour.
- Prepare cake: Combine flour, soda, cinnamon, ginger, baking powder, and salt.
- In large bowl, with mixer on medium speed, beat eggs and egg whites until blended. Beat in sugars; beat 2 minutes. On low speed, beat in pineapple with juice, oil, and vanilla. Add flour mixture; beat 1 minute. Stir in carrots and raisins.
- Pour batter into pan. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. (Don't over cook.) Cool in pan 10 minutes. Invert cake onto rack; cool completely.
- Prepare icing: In bowl, stir cream cheese and 1/4 cup sugar until smooth. Add milk, vanilla, and remaining sugar; stir to a drizzling consistency. Drizzle icing over cake.
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