Light Carrot Cake

Published November 8, 2006.

Why this recipe works:

Although carrot cake sounds healthy, most versions tip the scales at 500 calories and 31grams of fat per slice. We wanted to create a moist and rich carrot cake and we wanted the cake to be lighter in both calories and fat. We made four significant changes to satisfy our goal of a tasty… read more

Although carrot cake sounds healthy, most versions tip the scales at 500 calories and 31 grams of fat per slice. We wanted to create a moist and rich carrot cake and we wanted the cake to be lighter in both calories and fat. We made four significant changes to satisfy our goal of a tasty dessert we could enjoy more than once in a while. We reduced the amount of oil from 11/2 cups to 1/2 cup and also reduced the number of eggs from four to three. We whipped air into the eggs to keep the cake from being dense and leaden. And, finally, we replaced the cream cheese and butter in the frosting with Neufchâtel reduced-fat cream cheese and mixed it by hand to prevent it from being runny. In the end, we reduced the calories to 350 and the fat grams to 13 and still had a cake that was tender, moist, and flavorful.

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Servs 16

You can either use the large holes of a box grater or the large holed shredding disk in a food processor for grating the carrots. Use a metal cake pan, not a glass or Pyrex pan, for best results. This cake is terrific with a dusting of confectioners’ sugar, or for a special treat, try it with our Light Cream Cheese Frosting (see related recipe).

Ingredients

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