Saturday, 12 May 2012

Lighter Carrot Cake with Maple Cream Cheese Frosting


Creamy...
Sweet...
Amazingly moist...
mmmm...


This is my lighter version of carrot cake. I tried to keep the flavor while cutting the fat and calories. I think I succeeded :) Why don't you be the judge and try it out for yourself? Post a comment on how yours turned out if you like.


One serving of the Cheesecake Factory's carrot cake will cost you 1560 calories!! That is just for one slice! This recipe will only set you back 115 calories per slice. Now that is a steal!


I wanted to keep this recipe traditional by including cream cheese frosting and walnuts, but you are welcome to leave those out if you would like to save even more calories. I will post the nutritional information with and without the extras below the recipe.


Lighter Carrot Cake with Cream Cheese Frosting

(16 servings)

Ingredients:
  • 1 1/2 cups all purpose flour
  • 1 cup baking stevia which measures cup for cup like sugar (or other sweetener of choice)
  • 1/4 cup sweetened coconut flakes
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 cup egg substitute (like Egg Creations)
  • 6 teaspoons light, calorie reduced, buttery spread 
  • 1 1/2 teaspoons vanilla extract
  • 1 1/3 cup drained, crushed pineapple (this is about 1 20oz can, drained)
  • 2 cups grated carrots
  • optional 1/2 cup walnuts, divided
      Cream cheese frosting:
  • 1 cup sugar substitute (or 1 cup icing sugar- this would raise the calorie count)
  • 8 ounces 95% fat free cream cheese, room temperature
  • 3/4 teaspoon vanilla extract
  • 1 tablespoons sugar-free maple syrup 
Method:
  • Preheat oven to 350 degrees F and position oven rack in the center of the oven. Grease an 8 inch wide, 3 inch tall, baking dish and set aside.
  • Whisk together the first 6 ingredients in a large bowl; set aside.
  • Melt the 6 teaspoons "butter" and cool slightly. In a medium bowl, mix together the "butter", egg substitute, and vanilla.
  • Grate about 4 large carrots on the smallest part of your grater. Measure out 2 slightly packed cups. Add the carrots and pineapple to the egg mixture, stir well.
  • Add wet ingredients into dry ingredients. Fold together until just combined (it will look very dry at first, but I promise it will come together). Fold in 1/4 cup walnuts (save the other 1/4 cup for topping). Do not over mix. 
  • Pour batter into pan and bake for 45-50 min, or until golden brown and toothpick inserted into the center comes out clean. Allow to cool for 10 minutes, then cool completely on wire rack.
Cream cheese frosting:
  • Place all ingredients into a small bowl. Mix at medium speed until smooth. Refrigerate until cake is fully cooled.
  • Frost the cooled cake and top with 1/4 cup of walnuts if desired.

NUTRITIONAL INFORMATION

For 1 slice WITH cream cheese frosting and walnuts:
  • 115 Calories
  • 15g Carbohydrates
    • 5g Sugar
    • 1g Fiber
  • 4g Fat
  • 5g Protein

For 1 slice WITHOUT frosting and walnuts:
  • 72 Calories
  • 13g Carbohydrates
    • 4g Sugar
    • 1g Fiber
  • 1g Fat
  • 2g Protein


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