The Skinny Brides Guide To Carrot Cake Food

THE SKINNY BRIDE'S GUIDE TO CARROT CAKE

The Skinny Bride's Guide to Carrot Cake image

During my engagement I read an article in a bridal magazine in which a nutritionist/psychiatrist was asked, what is the easiest way for a woman to lose a large amount of weight? Her reply was, "Get Engaged". I had to laugh, I was running on the treadmill at the time in preparation for the big day in my white dress. Over the course of 11 months, I lost 20 pounds, gained a ton of self confidence and learned to eat healthy and excersize. However, it took some major dietary changes and I learned to take my uber-fattening favorites and make them healthier and still yummy :) I put these recipes in a book and I called it the Skinny Bride's Guide. But this was by far my favorite! It was my grandmother's recipe that I altered. NOTE: This will not rise like a normal cake! It is very moist and very dense. Put it in a muffin tin or a bundt pan. 9" rounds won't work, or you will end up with the world's thinnest cake! For a spluge I mix up a glaze of powdered sugar and skim milk.

Provided by SarahBeth

Categories < 60 Mins

Time 1h

Yield 1 cake, 12 serving(s)

Number Of Ingredients 11

Ingredients

1 whole egg
3 egg whites
2 cups Splenda granular
1 cup no-sugar-added applesauce
2 cups all-purpose flour
3 teaspoons cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups baby carrots, grated

Steps:

Preheat oven to 350*F.
Combine splenda eggs and apple sauce
In a separate bowl combine the next six ingredients.
Using an electric mixer, gradually beat flour mixture into egg mixture.
Gently, stir in carrots.
Bake in bundt pan for 35-40 minutes or until tooth pick inserted near the center comes out clean.

SKINNY CARROT CAKE

Skinny Carrot Cake image

A low-calorie, skinny version of a favorite carrot cake dessert!

Provided by Arden

Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes

Time 50m

Yield 12

Number Of Ingredients 12

Ingredients

1 ½ cups all-purpose flour
½ cup white sugar
¼ cup brown sugar
2 teaspoons baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon salt
⅓ cup egg whites
2 teaspoons vanilla extract
2 cups shredded carrots
1 cup unsweetened applesauce

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.

Nutrition Facts : Calories 130.9 calories, Carbohydrate 29.6 g, Fat 0.2 g, Fiber 1.4 g, Protein 2.6 g, Sodium 355.7 mg, Sugar 16.1 g

SKINNY CARROT CAKE

Skinny Carrot Cake image

Don't be fooled by the name, once you take a bite of this delightful cake, you'll hardly be able to tell the difference between this lightened-up treat and the classic. Two layers of sweet carrot cake are separated with a velvety cream cheese frosting and sprinkled with chopped pecans for a dreamy dessert you would never guess is 300 calories per serving. The secret? It only takes a few smart substitutions, like using skim milk and reduced fat cream cheese, to create a better-for-you dessert without sacrificing the decadent flavors you love.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h10m

Yield 16

Number Of Ingredients 19

Ingredients

1/2 cup fat-free egg product
1/3 cup canola oil
1/3 cup canned pumpkin (not pumpkin pie mix)
1/4 cup fat-free (skim) milk
1 teaspoon vanilla
1 cup Gold Medal™ all-purpose flour
1/2 cup Gold Medal™ whole wheat flour
1 1/4 cups granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups shredded carrots (about 4 medium)
4 oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened
2 tablespoons butter or no-trans-fat 68% vegetable oil spread stick, softened
1 1/2 teaspoons vanilla
3 cups powdered sugar
1/2 to 2 teaspoons fat-free (skim) milk
1/3 cup chopped pecans

Steps:

Heat oven to 350°F. Spray bottoms only of two 8-inch round cake pans with cooking spray. In large bowl, mix egg product, oil, pumpkin, 1/4 cup milk and 1 teaspoon vanilla with electric mixer on low speed until well blended.
Add all remaining cake ingredients except carrots. Beat on low speed 30 seconds or until well blended. Stir in carrots. Pour batter evenly into pans.
Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Carefully run knife around sides of pans to loosen; remove from pans to cooling racks. Cool completely, about 1 hour.
In medium bowl, beat cream cheese and butter with electric mixer on medium speed until creamy. On low speed, beat in 1 1/2 teaspoons vanilla until well blended. Beat in powdered sugar, 1 cup at a time, until smooth. If necessary, add milk, 1/2 teaspoon at a time, until frosting is desired consistency. Spread frosting between cake layers and on top. Sprinkle with pecans.

Nutrition Facts : Calories 300, Carbohydrate 50 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 39 g, TransFat 0 g

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The Skinny Brides Guide To Carrot Cake Food

THE SKINNY BRIDE'S GUIDE TO CARROT CAKE

SKINNY CARROT CAKE

A low-calorie, skinny version of a favorite carrot cake dessert!

SKINNY CARROT CAKE

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