Reduced Fat Carrot Cake Recipe
Just plain healthy recipe...
The favorite, time tested carrot cake gets a makeover to reduce fat and calories yet keep the reduced fat carrot cake version flavorful and tender.
1/4 cup walnuts
2-1/2 cups sifted cake flour
2 teaspoons cinnamon
2 teaspoons baking powder
1-1/2 teaspoons soda
1 teaspoon salt
2 large eggs
2 large egg whites
2 cups sugar
1/3 cup vegetable oil
2 cups grated carrots (5 to 6 -small carrots)
1 8-oz. can crushed pineapple, thoroughly drained
12 ounces reduced fat cream cheese, softened
1/2 cup powdered sugar
1-1/2 teaspoon pure vanilla extract
1 cup pitted prunes
6 tablespoons hot water
Cake: Preheat oven to 350 degrees.
Coat the inside of three 9 inch layer cake pans with vegetable oil cooking spray. Line the bottoms with wax paper and set aside.
Spread walnuts in a pie plate and bake 8 to 10 minutes, or until fragrant. Let cool and chop coarsely.
In a medium size bowl, stir together flour, cinnamon, baking powder, soda and salt.
In a large bowl, whisk together eggs and egg whites. Add sugar, prune puree and oil and whisk until smooth. Add the flour mixture to the egg mixture and stir with a wooden spoon until blended.
Stir in carrots, pineapple and the toasted walnuts. Divide the batter among the prepared pans and bake 30 to 35 minutes, or until a cake tester inserted in the center comes out clean. Let cool for 5 minutes in the pan on a rack. Loosen edges and invert cakes onto racks. Peel off paper and let cool completely.
Place 1 cake layer on a serving plate, spread a scant 1/2 cup cream cheese frosting over it. Top with another cake layer and spread another scant 1/2 cup frosting. Place the third layer on top and spread top and sides with remaining frosting.
Cream frosting: In a mixing bowl, combine cream cheese, sugar and vanilla; beat with an electric mixer until smooth and creamy.
Prune puree: To make prune puree, combine 6 ounces (1 cup) pitted prunes with 6 tablespoons hot water in a food processor and process until smooth. Makes 1 cup. (See also: Fat Substitutes)
Note: one cup puree contains 407 calories and 1 gram fat.
Yield: 16 servings
Serving size: 1 slice
Calories: 310; Total Fat: 6g; Cholesterol: 34mg; Carbohydrates: 10g; Protein: 6g; Sodium: 392mg