Carrot Cake 🥕

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Carrot Cake 🥕

This healthier carrot cake has about 40% fewer calories and 50% less fat than traditional recipes. It features a lighter batter and frosting, with added moisture from nonfat buttermilk and crushed pineapple. Perfect for those who want a delicious yet lighter dessert!

Ingredients:

For the Cake:

• 1 can (20 ounces) crushed pineapple
• 2 cups whole-wheat pastry flour
• 2 teaspoons baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• 3 large eggs
• 1 ½ cups granulated sugar
• ¾ cup nonfat buttermilk
• ½ cup canola oil
• 1 teaspoon vanilla extract
• 2 cups grated carrots (4-6 medium)
• ¼ cup unsweetened flaked coconut
• ½ cup chopped walnuts, toasted

For the Frosting:

• 12 ounces reduced-fat cream cheese (Neufchâtel), softened
• ½ cup confectioners’ sugar, sifted
• 1 ½ teaspoons vanilla extract
• 2 tablespoons coconut chips or toasted flaked coconut

Directions:

1. Preheat Oven:

• Preheat oven to 350°F (175°C). Coat a 9-by-13-inch baking pan with cooking spray.

2. Prepare Pineapple:

• Drain pineapple in a sieve set over a bowl, pressing on the solids. Reserve the pineapple and ¼ cup of the juice.

3. Mix Dry Ingredients:

• In a medium bowl, whisk together whole-wheat pastry flour, cinnamon, baking soda, and salt.

4. Mix Wet Ingredients:

• In a large bowl, whisk together eggs, granulated sugar, nonfat buttermilk, canola oil, vanilla extract, and ¼ cup pineapple juice until blended. Stir in pineapple, grated carrots, and ¼ cup flaked coconut.

5. Combine Ingredients:

• Add the dry ingredients to the wet ingredients, mixing with a rubber spatula just until blended. Stir in toasted walnuts. Scrape the batter into the prepared pan and spread evenly.

6. Bake:

• Bake for 40 to 45 minutes, or until the top springs back when touched lightly and a skewer inserted in the center comes out clean. Let the cake cool completely on a wire rack.

7. Prepare Frosting:

• Beat the reduced-fat cream cheese, confectioners’ sugar, and vanilla extract in a mixing bowl with an electric mixer until smooth and creamy.

8. Frost and Garnish:

• Spread the frosting over the cooled cake. Sprinkle with toasted coconut.

Tips:

• Whole-Wheat Pastry Flour: This is preferred for a tender texture. It’s lower in protein compared to regular whole-wheat flour and is best stored in the freezer.
• Coconut Chips: Use large thin flakes for a decorative touch. Find them in the produce section or online.
• Substitutes for Buttermilk: Use buttermilk powder reconstituted according to package instructions or mix 1 tablespoon lemon juice or vinegar into 1 cup of milk.

Nutrition Notes:

• Calories: 341 per serving
• Fat: 17g
• Carbs: 43g
• Protein: 6g

Storage:

• Refrigeration: Store the cake in an airtight container in the refrigerator for up to 1 week. It can also be frozen for up to 3 months. Thaw before serving.