Low Sodium Carrot Cake Food

SKINNY CARROT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 8-inch round cake pan with cooking spray.
• Whisk together flour, white sugar, brown sugar, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt in a large bowl.
• Combine egg whites and vanilla extract in a small bowl. Beat using an electric mixer until fluffy.
• Place carrots into a food processor and process until finely grated but not pureed into a pulp, 2 to 5 seconds.
• Pour carrots and applesauce into flour mixture; mix well. Fold in egg white mixture and mix until thoroughly combined. Spoon batter into the prepared cake pan.
• Bake in the preheated oven until a knife inserted into the center comes out clean and the cake is pulling away from the sides of the pan, 27 to 30 minutes. Remove from oven and let cake cool completely on a wire rack.

CARROT CAKE

Steps:

• To prepare cake: Preheat oven to 350 degrees F. Coat a 9-by-13-inch baking pan with cooking spray.
• Drain pineapple in a sieve set over a bowl, pressing on the solids. Reserve the drained pineapple and 1/4 cup of the juice.
• Whisk flour, cinnamon, baking soda and salt in a medium bowl. Whisk eggs, sugar, buttermilk, oil, vanilla and the 1/4 cup pineapple juice in a large bowl until blended. Stir in pineapple, carrots and 1/4 cup coconut. Add the dry ingredients and mix with a rubber spatula just until blended. Stir in the nuts. Scrape the batter into the prepared pan, spreading evenly.
• Bake the cake until the top springs back when touched lightly and a skewer inserted in the center comes out clean, 40 to 45 minutes. Let cool completely on a wire rack.
• To prepare frosting and finish cake: Beat cream cheese, confectioners' sugar and vanilla in a mixing bowl with an electric mixer until smooth and creamy. Spread the frosting over the cooled cake. Sprinkle with toasted coconut.

HEALTHIER CARROT CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• Beat together eggs, oil, white sugar, and 2 teaspoons vanilla extract in a large bowl. Mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
• Bake in preheated oven until a toothpick inserted into center of cake comes out clean, 40 to 50 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• To make frosting: Combine butter, Neufchatel cheese, confectioner's sugar, and 1 teaspoon vanilla extract. Beat until mixture is smooth and creamy. Stir in chopped pecans. Spread frosting over completely cooled cake.

NO-CHOLESTEROL CARROT CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
• In medium bowl, toss carrots and raisins with 1/3 cup cake mix to coat. In large bowl, beat remaining cake mix, cinnamon, water, egg product, applesauce and oil with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in carrot mixture until blended. Pour batter into pan; spread evenly.
• Bake 33 to 38 minutes or until center of cake feels firm or toothpick inserted in center comes out clean. Cool cake in pan on cooling rack at least 1 hour.
• Reserve 1/2 cup of the frosting. Spread remaining frosting over top of cake. Spoon 1/4 cup of the reserved frosting into small resealable freezer plastic bag; spoon remaining frosting into second bag. Add red and yellow food colors to one bag; add green food color to other bag. Seal bags; squeeze bags to tint frosting evenly.
• Pull tip of knife through frosting on top of the cake to score 16 serving pieces (4 rows by 4 rows). Cut 1/8-inch tip off 1 bottom corner of bag with orange frosting. Diagonally on each scored cake piece, pipe a carrot by squeezing frosting in a thick line, letting up on pressure at end to draw to a point. Cut off tiny corner of bag with green frosting. At top of each carrot, pipe loops of green frosting for carrot tops. Refrigerate until frosting is firm before serving, about 30 minutes. Store loosely covered in refrigerator.

LOW SODIUM CARROT CAKE

Steps:

• Preheat oven to 350 degrees F.
• In medium bowl, whisk together flour, baking powder, baking soda, salt substitute, cinnamon, and allspice.
• Set aside.
• In small bowl, whisk together egg whites and eggbeaters.
• Set aside.
• In large bowl beat Splenda, margarine, honey, vanilla, applesauce, and canola oil.
• Mix in egg mixture, stir until well mixed.
• Stir in flour mixture, then carrots and walnuts.
• Pour into greased 8 cup loaf pan and bake for 40-45 minutes, or until toothpick inserted comes out clean.
• Allow to cool, ice if desired.
• Top with your favorite frosting, or with one cup heavy cream mixed with 1/4 cup confectioners' sugar and whipped to stiffness.

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.