WHOLEMEAL CARROT CAKE
Make and share this Wholemeal Carrot Cake recipe from Food.com.
Provided by Kiwipom
Categories Dessert
Time 50m
Yield 1 cake
Number Of Ingredients 8
Steps:
- Sift flour, soda and cinnamon into bowl, return husks in sifter to bowl.
- Add sultanas, carrot and sugar, mix well.
- Beat eggs and oil together with fork, add to well in centre of dry ingredients, beat well.
- Spread mixture into well-greased 28cm x 18cm (11in x 7in) lamington tin, bake in moderate (175 C) oven approximately 40 minutes or until cooked when tested.
- Let stand in tin 5 minutes before turning on to wire rack to cool.
Nutrition Facts : Calories 3345, Fat 176.9, SaturatedFat 28.2, Cholesterol 423, Sodium 1538.8, Carbohydrate 436.6, Fiber 27.1, Sugar 306.3, Protein 36.2
WHOLE WHEAT CARROT CAKE WITH CREAMY ORANGE ICING (LOW FAT)
Many carrot cakes call for as much as a cup of oil, 4 eggs, 2 cups of sugar. But all that oil isn't necessary for this moist, delicious cake. I love this low fat cake. Use Whole Wheat PASTRY flour found in health food stores. You can use whole wheat flour but the cake will be denser. I also sifted my all purpose flour.
Provided by Olha7397
Categories Dessert
Time 40m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F (175 C).
- Lightly butter a 13 x 9-inch baking pan.
- Wash and trim carrots and cut into large pieces.
- Place in a food processor and process until finely chopped, or grate carrots finely, to make 2 cups.
- I grated my carrots.
- Set aside.
- Cut orange into 8 wedges.
- Do not peel.
- Remove white center and seeds.
- Cut wedges into 3 or 4 pieces each and puree in a food processor or blender along with the raisins.
- Combine flours, cinnamon, baking powder, baking soda, nutmeg and salt in a large bowl.
- In another bowl, combine eggs, buttermilk, maple syrup, brown sugar, oil, carrots and orange.
- Stir carrot mixture into dry ingredients until combined.
- Spread batter evenly in pan and bake 25 to 30 minutes, until a cake tester or wooden pick inserted in the center comes out clean.
- Cool cake in pan.
- Prepare icing by working cream cheese and orange juice together with the back of a spoon until combined.
- Stir in enough powdered sugar to obtain a spreadable consistency.
- When cake is cool, spread top with icing.
- Makes 16 servings.
- The One-Day-at-a- Time Low-Fat Cookbook.
Nutrition Facts : Calories 183.7, Fat 5.5, SaturatedFat 0.6, Cholesterol 26.6, Sodium 300.1, Carbohydrate 31.8, Fiber 1.8, Sugar 18.2, Protein 3
WHOLE WHEAT CARROT CAKE WITH CREAM CHEESE FROSTING
I love carrot cake with cream cheese frosting. I make several different kinds. This one incorporates whole wheat flour.
Provided by evelynathens
Categories Dessert
Time 1h
Yield 15 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Butter 13 x 9 inch pyrex baking dish.
- Combine oil, sugars and eggs in mixing bowl.
- Sift together flours, cinnamon, soda and salt.
- Mix into liquid ingredients.
- Stir in carrots, pineapple with reserved juice and walnuts.
- Bake about 45 minutes or until tester comes out clean.
- Cool.
- Ice with Cream Cheese Frosting.
Nutrition Facts : Calories 367.6, Fat 20, SaturatedFat 2.7, Cholesterol 49.6, Sodium 242.2, Carbohydrate 45, Fiber 2.3, Sugar 30.8, Protein 4.7
YUMMY WHOLE WHEAT CARROT CAKE
Moist and delicious cake that everyone loves! This version uses whole wheat pastry flour, egg substitute,canola oil and applesauce to cut down on the "bad" carbs and "bad" fat. I've served this version which is based upon a recipe in the Low Fat Living cookbook for the past 4 years and have always been complimented. My "old" recipe used regular flour, a lot more vegetable oil and had pineapple in it, but this is just as tasty.
Provided by Simply Chris
Categories Dessert
Time 1h10m
Yield 20-24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Coat 13 x 9 baking pan with non-stick spray.
- In a medium bowl combine the flour, walnuts, baking powder, cinnamon, nutmeg and salt.
- Mix well.
- In a large bbowl combine the applesauce, oil, brown sugar, egg substitute, carrots and orange rind.
- Mix well.
- Add the flour mixture to the applesauce mixture and stir until well-combined.
- Pour into prepared pan.
- Bake for 45 minutes, or until a toothpick inserted int the center comes out clean.
- Cool on wire rack.
Nutrition Facts : Calories 170.4, Fat 3.5, SaturatedFat 0.3, Cholesterol 0.1, Sodium 155.6, Carbohydrate 33.2, Fiber 2.2, Sugar 22.1, Protein 3.3
THE ULTIMATE MAKEOVER: CARROT CAKE
Angela Nilsen rethinks traditional ingredients and baking techniques to create a healthier version of a classic
Provided by Angela Nilsen
Categories Afternoon tea, Treat
Time 1h30m
Yield Cuts into 16 squares
Number Of Ingredients 16
Steps:
- Heat oven to 160C/fan 140C/gas 3. For the cake, finely grate the zest from the orange and squeeze 3 tbsp of juice. Pour the juice over the raisins in a bowl, stir in zest, then leave to soak while you make the cake. Lightly oil and line the base of a deep 20cm square cake tin. Mix the flours with 1 tsp baking powder, bicarbonate of soda and cinnamon.
- Separate one of the eggs. Put the white in a small bowl and the yolk in a large one. Break the remaining whole egg in with the yolk, then tip in the sugar. Whisk together for 1-2 mins until thick and foamy. Slowly pour in the oil and continue to whisk on a low speed until well mixed. Tip in the flour mix, half at a time, and gently stir it into the egg mixture with a rubber spatula or big spoon. The mix will be quite stiff. Put the extra pinch of baking powder in with the egg white and whisk to soft peaks.
- Fold the carrot, raisins (and any liquid) into the flour mixture. Gently fold in the whisked egg white, then pour into the tin. Jiggle the tin to level the mixture. Bake for 1 hr until risen and firm or until a skewer inserted in the centre comes out clean. Leave to cool in the tin 5 mins, turn out onto a wire rack, peel off the paper, then leave until cold.
- To make the frosting, stir the soft cheese, Quark, icing sugar and orange zest together - don't overbeat. Stir in the lemon juice. Swirl the frosting over the cake and cut into 16 square. This cake is even better if left well wrapped for a day or two before icing and eating. Will keep up to 5 days uniced in an airtight tin, or in the fridge if iced.
Nutrition Facts : Calories 217 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.52 milligram of sodium
THE FANTABULOUS WHOLE WHEAT CARROT CAKE
This cake is pretty amazing. It's made without refined flour or sugar, but the taste and texture are sublime: it's not heavy at all. Besides that, there are plenty of carrots, nuts, and pineapple mixed in. Carrot cake is one of my favorites, and it's even better when I can actually feel good about eating it! :-) Frost with a cream cheese frosting (spreading apricot preserves between the two layers is good too). Prep time does not include grating carrots.
Provided by A Messy Cook
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Combine dry ingredients.
- Add oil, honey, and eggs; mix well.
- Stir in remaining 3 ingredients.
- Bake in two greased 9-inch cake layer pans for 35-40 minutes at 350 degrees.
- Cool in pans several minutes, then remove from pans and cool completely on wire rack.
- You can also bake this in a 9x13 pan as a sheet cake -- just as good, and easier than frosting a layer cake!
Nutrition Facts : Calories 243.9, Fat 14.2, SaturatedFat 2, Cholesterol 46.5, Sodium 316, Carbohydrate 27.6, Fiber 2.6, Sugar 15.2, Protein 4.4
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HEALTHY WHOLEMEAL CARROT CAKE – HOMEMADE EATERY
From homemadeeatery.com
5/5 (3)Total Time 50 minsCategory Breakfast, SnackCalories 144 per serving
- Preheat your oven to 180 C (350 F) then line a non-stick 8 x 5 inch loaf tin with parchment paper.
- Add wholemeal flour, cinnamon, nutmeg, ginger, baking powder, bicarb of soda and salt into a bowl. Stir then set it aside.
- In a separate larger bowl, grate the carrots and apple then add in the eggs, almond milk, brown sugar, oil, vanilla extract and lemon juice. Whisk well until a runny mixture forms.
- Sift half of the dry ingredients to the wet ingredients then whisk. Sift in the remaining half and whisk again until a thick cake batter forms. Lastly, fold in the crushed walnuts.
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