{"id":9261,"date":"2015-02-24T06:02:15","date_gmt":"2015-02-24T14:02:15","guid":{"rendered":"http:\/\/thatrecipe.com\/blog\/?p=9261"},"modified":"2022-09-01T13:52:56","modified_gmt":"2022-09-01T20:52:56","slug":"light-carrot-cake","status":"publish","type":"post","link":"https:\/\/thatrecipe.com\/light-carrot-cake\/","title":{"rendered":"Light Carrot Cake: Moist and Flavorful with Less Fat and Sugar"},"content":{"rendered":"\n

This amazingly flavorful Carrot Cake is healthier than tradition carrot cake recipes and tastes even better without the heavy oilness in most recipes.<\/p>\n\n\n\n

\"heart<\/figure><\/div>\n\n\n\n

Out of the blue J walked out of class one afternoon and immediately asked if we could make carrot cake. I was exhausted, but carrot cake is my favorite so it didn't take much to convince me.<\/p>\n\n\n\n

I pulled out a recipe I'd created awhile ago from a combination of recipes so I could update the photos and put it in the new recipe format.<\/p>\n\n\n\n

Since it was before Valentine's Day I used a heart shape pan, plus some mini cupcakes to keep me from devouring too much at once. Well, that was the plan.<\/p>\n\n\n\n

Everyone loved them, and no one noticed that these have far less oil and added sugar than most carrot cake recipes. I actually like it better than many heavier carrot cake recipes.<\/p>\n\n\n\n

But the absolute best part of this recipe is the Pineapple Cream Cheese Icing. <\/p>\n\n\n\n

Seriously, I could eat it straight. I didn't, of course. <\/p>\n\n\n\n

I mean if there happened to be a little bit extra I might have spread some on some crackers, but its not like I stuck my finger in the container and ate it like that. <\/p>\n\n\n\n

At least not in front of witnesses.<\/p>\n\n\n

<\/div>
\n \n<\/div>\n\n\n
<\/div>\n
\"Carrot<\/div>\n\n

Recipe<\/h2>

<\/p><\/div>\n

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Ingredients
<\/div> <\/h3>
  • 1 \u00bd<\/span> cup<\/span> flour<\/span><\/li>
  • 1 \u00bc<\/span> cup<\/span> sugar<\/span><\/li>
  • \u00bd<\/span> cup<\/span> sweetened flake coconut<\/span><\/li>
  • \u2153<\/span> cup<\/span> pecans<\/span> (finely chopped - extra for decoration if desired)<\/span><\/li>
  • 2<\/span> teaspoons<\/span> baking soda<\/span><\/li>
  • 1<\/span> teaspoon<\/span> salt<\/span><\/li>
  • 2<\/span> teaspoons<\/span> ground cinnamon<\/span><\/li>
  • 3<\/span> tablespoons<\/span> canola oil<\/span><\/li>
  • \u00bd<\/span> cup<\/span> egg substitute or egg whites<\/span><\/li>
  • 2<\/span> cups<\/span> grated carrots<\/span><\/li>
  • 1 \u00bd<\/span> cup<\/span> canned crushed pineapple<\/span> (drained with juice reserved for icing)<\/span><\/li>
  • 2<\/span> tablespoons<\/span> butter<\/span><\/li>
  • 8<\/span> oz<\/span> reduced fat cream cheese<\/span><\/li>
  • 3<\/span> cups<\/span> powdered sugar<\/span><\/li><\/ul><\/div><\/div>\n\n

    Instructions
    <\/div> <\/h3>
    • Preheat oven to 350 degrees. Grease a 13 x 9 pan or line 24 cupcake tins.<\/div><\/li>
    • In a large bowl, combine flour, sugar, coconut, pecans, soda, salt and cinnamon with a wire whisk.<\/div><\/li>
    • In a separate bowl combine oil and egg substitute\/whites. Stir egg mixture, carrots, and pineapple into flour mixture.<\/div><\/li>
    • Put in prepared pan or cupcake tins. Bake until toothpick inserted into center comes out clean (approximately 20 minutes for cup cakes, 30 minutes for cake). Cool completely on a wire rack.<\/span><\/div><\/li>
    • Combine butter and cream cheese with a mixer on medium speed until smooth. Add powdered sugar and a teaspoon of pineapple juice. Add additional pineapple juice as needed.<\/span><\/div><\/li>
    • Spread frosting on the cake. Top with chopped nuts if desired.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n\n\n\n\n\n
      <\/div><\/div><\/div>\n\n\n

      Until next time, happy eating.
      \n~Audrey<\/p>\n","protected":false},"excerpt":{"rendered":"

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