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Active Time:45 minsAdditional Time:25 minsTotal Time:1 hr 10 minsServings:16Yield:16 servings
Active Time:45 mins
Active Time:
45 mins
Additional Time:25 mins
Additional Time:
25 mins
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:16
Servings:
16
Yield:16 servings
Yield:
16 servings
Cook Mode(Keep screen awake)IngredientsCarrot Cake1 ½cupsall-purpose flour⅔cupflax-seed meal2teaspoonsbaking powder1teaspoonpumpkin pie spice½teaspoonbaking soda¼teaspoonsalt3cupsfinely shredded carrot (about 6 medium carrots) (see Tip)1cuprefrigerated or frozen egg product, thawed, or 4 eggs, lightly beaten½cupgranulated sugar (see Tip)½cuppacked brown sugar (see Tip)½cupcanola oil1Coarsely shredded carrotFluffy Cream Cheese Frosting2ouncessoftened reduced-fat cream cheese (Neufchâtel)½teaspoonvanilla¼cuppowdered sugar1½cupsfrozen light-whipped dessert topping
Cook Mode(Keep screen awake)
Ingredients
Carrot Cake
1 ½cupsall-purpose flour
⅔cupflax-seed meal
2teaspoonsbaking powder
1teaspoonpumpkin pie spice
½teaspoonbaking soda
¼teaspoonsalt
3cupsfinely shredded carrot (about 6 medium carrots) (see Tip)
1cuprefrigerated or frozen egg product, thawed, or 4 eggs, lightly beaten
½cupgranulated sugar (see Tip)
½cuppacked brown sugar (see Tip)
½cupcanola oil
1Coarsely shredded carrot
Fluffy Cream Cheese Frosting
2ouncessoftened reduced-fat cream cheese (Neufchâtel)
½teaspoonvanilla
¼cuppowdered sugar
1½cupsfrozen light-whipped dessert topping
Directions
Preheat oven to 350 degrees F. Grease and lightly flour two 8x1-1/2- or 9x1-1/2-inch round cake pans; line bottom of pans with waxed paper or parchment paper. Grease and lightly flour the waxed paper or parchment paper and the sides of the pans. Set aside.
In a large bowl, stir together flour, flax seed meal, baking powder, pumpkin pie spice, baking soda and salt; set aside. In another large bowl, combine finely shredded carrot, eggs, granulated sugar, brown sugar and oil. Add egg mixture all at once to flour mixture. Stir until combined. Divide batter evenly among prepared pans, spreading evenly.
Bake for 25 to 30 minutes for 8-inch pans, 20 to 25 minutes for 9-inch pans, or until a toothpick inserted near centers of the cakes comes out clean. Cool cakes in pans on wire racks for 10 minutes. Invert cakes onto wire racks. Cool completely.
In a medium bowl, beat reduced-fat cream cheese (Neufchâtel) with an electric mixer on medium to high speed until smooth. Beat in vanilla. Gradually add powdered sugar, beating until smooth. Thaw 1-1/2 cups frozen light whipped dessert topping. Fold about 1/2 cup of the topping into the cream cheese mixture to lighten. Fold in the remaining whipped topping.
Place one cooled cake layer on a serving platter. Top with half of the Fluffy Cream Cheese Frosting. Place the second cake layer atop the frosting; spread with the remaining frosting. If desired, garnish with coarsely shredded carrot.
Equipment
Two 8x1-1/2 or 9x1-1/2-inch round cake pans
Tip
Nutrition InformationServing Size: 1 sliceCalories 223, Fat 10, Saturated Fat 2g, Cholesterol 3mg, Carbohydrates 30g, Total Sugars 17g, Added Sugars 15g, Protein 4g, Fiber 2g, Sodium 205mg, Potassium 108mg
Nutrition Information
Serving Size: 1 sliceCalories 223, Fat 10, Saturated Fat 2g, Cholesterol 3mg, Carbohydrates 30g, Total Sugars 17g, Added Sugars 15g, Protein 4g, Fiber 2g, Sodium 205mg, Potassium 108mg
Serving Size: 1 slice
Calories 223, Fat 10, Saturated Fat 2g, Cholesterol 3mg, Carbohydrates 30g, Total Sugars 17g, Added Sugars 15g, Protein 4g, Fiber 2g, Sodium 205mg, Potassium 108mg
Frequently Asked QuestionsCarrots are loaded with vitamin A—one medium carrot provides almost 60% of your day’s worth. This is why they are mostly known for their influence on healthy vision. Butcarrots' health benefitsgo beyond just eyesight. The nutrients in carrots can also play a role in protecting the heart, brain and skin, and boost immunity. This is, in part, because they can also help calm chronic inflammation.Yes, as long as you eat dairy and eggs, this recipe fits nicely into a vegetarian way of eating. Just make sure you check the ingredient list on the whipped topping to make sure it has no other animal products besides dairy (many whipped toppings contain sodium caseinate, which comes from milk).For the best texture, it’s important to finely shred the carrots to help distribute them evenly throughout the cake and prevent them from sinking to the bottom of the pan during baking. You can finely shred carrots using the small shredding side of a box grater or the fine shredding disc of afood processor.Yes, you can wrap the cooled carrot cake layers in plastic wrap and refrigerate them for up to 5 days or freeze for up to 3 months. Defrost at room temperature. Frost the carrot cake up to 2 hours ahead and garnish with the coarsely shredded carrot before serving.
Frequently Asked Questions
Carrots are loaded with vitamin A—one medium carrot provides almost 60% of your day’s worth. This is why they are mostly known for their influence on healthy vision. Butcarrots' health benefitsgo beyond just eyesight. The nutrients in carrots can also play a role in protecting the heart, brain and skin, and boost immunity. This is, in part, because they can also help calm chronic inflammation.
Yes, as long as you eat dairy and eggs, this recipe fits nicely into a vegetarian way of eating. Just make sure you check the ingredient list on the whipped topping to make sure it has no other animal products besides dairy (many whipped toppings contain sodium caseinate, which comes from milk).
For the best texture, it’s important to finely shred the carrots to help distribute them evenly throughout the cake and prevent them from sinking to the bottom of the pan during baking. You can finely shred carrots using the small shredding side of a box grater or the fine shredding disc of afood processor.
Yes, you can wrap the cooled carrot cake layers in plastic wrap and refrigerate them for up to 5 days or freeze for up to 3 months. Defrost at room temperature. Frost the carrot cake up to 2 hours ahead and garnish with the coarsely shredded carrot before serving.
Originally appeared: Diabetic Living Magazine
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Carrie Myers, M.S.
andJan Valdez
Jan Valdez
