Low Fat Low Sugar Carrot Cake Food

HEALTHY CARROT CAKE

Steps:

• Preheat the oven to 350 degrees F. Lightly spray a 10-inch springform pan with nonstick spray.
• In a medium bowl, stir together the all-purpose flour, whole wheat flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
• In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, beat together the egg, egg whites, brown sugar, canola oil, and vanilla extract on medium speed until well combined. Add the grated carrots and beat for 1 minute. Add the pineapple and shredded coconut and beat just until incorporated.
• With a wooden spoon, stir in half of the flour mixture, just until the flour almost disappears. Stir in the buttermilk. Add the remaining flour mixture, continuing to stir in by hand, just until combined. Gently fold in the walnuts and raisins.
• Pour the batter into the prepared baking pan. Bake for 40 to 45 minutes, until a toothpick inserted into the center comes out clean. (Check at the 30-minute mark-if the edges of the cake are browning too quickly, tent with foil, then return to the oven to finish baking.) Remove the cake from the oven and let cool completely in the pan. Run a dull knife, such as a butter knife, along the edge of the cake to loosen, then unmold it. Carefully transfer the cake to a serving plate.
• Meanwhile, prepare the frosting: In a medium bowl, beat together the cream cheese, Greek yogurt, butter, vanilla extract, almond extract (if using), and salt at medium speed for 2 minutes, until fluffy and well combined. Reduce the mixer speed to low and gradually add the powdered sugar, increasing the speed to medium as you go. Beat for 1 to 2 minutes until well combined.
• Spread the frosting evenly over top of the cooled cake. Sprinkle with toasted nuts and serve.

LOW SUGAR CARROT CAKE

Steps:

• Preheat the oven to 350 F/ 180 C/ gas mark 4. Lightly grease a 23 cm (9.5 inch) pan and line with parchment paper (so it sticks out at opposite sides). Dust the 2 sides without the paper with flour. Set aside.
• In a bowl combine the flour, baking powder, soda, spices and salt and stir thoroughly using a whisk.
• In another bowl whisk together the oil, sugar, eggs and vanilla extract until thoroughly combined.
• Stir in the grated carrot and pecans.
• Pour in the dry ingredients and stir just to combine. The mixture will be lumpy.
• Pour the batter into the prepared pan, smooth out the top a and bake in the centre of the oven for 40-45 minutes (it is ready when a toothpick inserted into the middle comes out clean).Remove from the oven and set aside to cool completely.
• To make the frosting beat all the ingredients until fluffy (1-2 minutes). Refrigerate for an hour if possible. Spread over the cake, scatter a tablespoon of finely chopped pecans and serve.

LOW FAT LOW SUGAR CARROT CAKE

Steps:

• Preheat oven to 350*.
• Combined Flour, Germ, Soda, Powder, Cinnamon, and salt. Set aside.
• Next combine Sugars, Egg substitutes, Vanilla and Buttermilk.
• Gradually add the dry ingredients to the wet ingredients until thoroughly combined.
• Next add the Pineapples(do not drain), Carrots,Raisens, Coconut, and Crushed Pecans.
• Pour batter into a 9x13 Cake pan or a Bundt pan that has been sprayed with a nonstick spray.
• Bake 35-45 minutes depending on your oven or until a toothpick inserted comes out clean.
• Let cake cool before frosting. I frost this cake with a Low Sugar Low Fat Cream Cheese Frosting or you can just sprinkle with a dusting of powdered Sugar.

SUGAR-FREE CARROT CAKE

Steps:

• Preheat the oven to 180C/ 160C fan/ Gas mark 4. Grease and line an 18cm round cake tin with baking parchment. Set aside 12 pecans and roughly chop the rest.
• In a large bowl, mix together the flour, cinnamon, bicarbonate of soda, xylitol and chopped pecans.
• In a separate bowl or jug, beat the eggs and rapeseed oil together. Pour into the flour mixture and stir until combined. Stir through the carrot and sultanas. Spoon into the lined tin, smooth the surface and press whole pecans to form a circle around the edge.
• Cook for 1 hour - 1 hour 10 mins until the top feels springy to the touch and a skewer inserted into the cake comes out clean. Check after 50 mins, if the cake is becoming too dark, cover loosely with foil. Cool on a wire rack for 10 minutes, then turn out and allow to cool. Serve slightly warm or cold. This cake keeps for up to five days in a tin. Before serving, drizzle with agave syrup if you have a sweet tooth.

GLUTEN FREE, LOW FAT, SPICED CARROT CAKE

Steps:

• Preheat oven to 350°F.
• Spray (2) 9 inches round cake pans with cooking spray. Line bottoms and sides with parchment paper cut to fit pans (the better the fit, the easier the turn out).
• In a bowl, combine carrots and ginger, and dust with 1/2 cup flour. Toss with fingers, making sure that all pieces are coated with flour. Retain excess flour; do not discard.
• Sift all dry ingredients together.
• On low speed, using hand mixer or stand mixer, mix all wet ingredients together in a large bowl.
• Add dry ingredients to wet ingredients in mixer bowl. Mix on medium speed until incorporated.
• Add carrot, ginger and flour mixture to batter. Mix on low speed just until incorporated.
• Pour half the batter into each prepared cake pan, and bake in middle of pre-heated oven for 45 minutes, rotating pans half way through baking time.
• Check for doneness by inserting a toothpick. Add time if necessary. When toothpick comes out dry, remove pans from oven and allow to cool 10 minutes.
• Turn cakes out onto baking racks, and allow to cool completely before frosting.
• Frost cakes if desired. For fat-free cream cheese frosting, combine (2) 8 oz. packages fat-free cream cheese with 1 1/2 teaspoons pure vanilla extract, 1 cup sifted confectioner's sugar and 2-3 tablespoons milk. Mix on medium speed until smooth and fluffy.

DELICIOUS LOW-FAT CARROT CAKE

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• In a bowl combine the cake flour, baking soda and spices.
• In another bowl beat egg and egg whites together with sugar and oil until light and fluffy (about 3 minutes).
• Stir in buttermilk and vanilla; mix until combined.
• Gradually add in the flour mixture to the liquid mixture using low speed or with a wooden spoon.
• Add in shredded carrots and pineapple into the batter; mix until combined using wooden spoon.
• Transfer mixture to prepared baking dish.
• Bake for about 35-40 minutes or until the cake tests done.
• Cool completely if frosting.

LOW-FAT CARROT CAKE

Steps:

• In a large bowl, beat the brown sugar, buttermilk, egg whites, egg, oil and vanilla until well blended. Combine the flour, baking soda, spices and salt; gradually beat into sugar mixture until blended. Fold in carrots and pineapple. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. , In a small bowl, beat cream cheese until fluffy. Add the confectioners' sugar, lemon juice and vanilla; beat until smooth. Drizzle over cake.

LOW SUGAR CARROT CAKE

Steps:

• Preheat oven to 350F.
• Spray 9x13 pan with cooking spray; set aside.
• Into large bowl, sift together flour, 1/4 cup plus 2 tbsp sugar, 1 packet Sweet'N Low, baking soda, cinnamon, and salt.
• In medium bowl, combine apple juice, oil, and egg yolks.
• Stir liquid ingredients into dry ingredients and mix well.
• In large metal bowl with mixer at high speed, beat egg whites until soft peaks form.
• Gradually add remaining 2 tbsp sugar, continuing to beat until stiff; fold into batter.
• Pour into prepared pan.
• Bake 30 minutes or until toothpick inserted in the middle comes out clean.
• Cool on wire rack.
• Prepare frosting: In medium bowl with mixer at medium speed, beat cream cheese gradually adding powdered sugar, milk, vanilla, and 2 packets Sweet'N Low, until smooth and fluffy.
• Spread over cooled cake.

LOW-FAT CARROT CAKE MUFFINS (THAT DON'T TASTE LOW-FAT!)

Steps:

• Set oven to 350 degrees.
• Line 12 muffin tins with paper liners or spray tins with non-stick cooking spray.
• In a large bowl mix together first 7 ingredients.
• In a small bowl whisk together egg, oil, milk and vanilla.
• In a medium bowl mix the shredded carrots with the crushed pineapple.
• Add in the oil/egg mixture into the carrot/pineapple mixture; mix well to combine, then add to the dry ingredients; mix JUST until combined.
• Add in the raisins and chopped nuts.
• Divide the mixture between the 12 muffin tins.
• Bake for about 20-25 minutes, or until the muffins test done.