Slimmed Down Carrot Cake
Slimmed Down Carrot Cake is a lacto ovo vegetarian side dish. This recipe serves 12 and costs $1.08 per serving. One serving contains 447 calories, 8g of protein, and 21g of fat. Not a lot of people made this recipe, and 6 would say it hit the spot. This recipe from Foodnetwork requires walnuts, walnuts, eggs, and coconut. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. It is perfect for Easter. With a spoonacular score of 32%, this dish is not so super. Try Eggnog - Slimmed, Gingerbread - Slimmed, and Pumpkin Pie - Slimmed for similar recipes.
Servings: 12
Preparation duration: 20 minutes
Cooking duration: 70 minutes
Ingredients:
2 teaspoons baking soda
1/4 cup canola oil
1 cup carrot puree or carrot baby food
1 cup frozen grated coconut, thawed
1 1/2 cups granulated or coconut sugar
2 cups confectioners' sugar
2 large eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 8-ounce package Neufchatel cheese, at room temperature
1/2 cup crushed pineapple, drained
1/2 teaspoon salt
1 teaspoon vanilla extract
2 teaspoons vanilla extract
2/3 cup walnuts, finely chopped
3/4 cup walnuts, finely chopped
Equipment:
baking paper
baking pan
oven
hand mixer
bowl
toothpicks
wire rack
knife
frying pan
Cooking instruction summary:
Watch how to make this recipe. For the carrot cake: Preheat the oven to 350 degrees F. Grease the bottom of a 13-by-9-by-2-inch baking pan with cooking spray, line with parchment paper and grease the paper with cooking spray. With an electric mixer, cream the granulated sugar, oil, vanilla and eggs together in a large bowl. Sift together the flour, baking soda, cinnamon and salt in a separate bowl. Add the dry ingredients to the sugar mixture and mix well. Add the carrot puree, coconut, walnuts and pineapple and beat until smooth. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool the cake for about 5 minutes. Spray a wire rack with cooking spray. Run a knife around the edges of the pan and turn the cake out onto the wire rack. Cool completely before frosting. For the frosting: Using an electric mixer, beat the Neufchatel in a medium bowl until smooth. Slowly add the confectioners' sugar and continue beating until fully combined. Mix in the vanilla. Frost the cake and garnish with the chopped walnuts. Refrigerate until ready to serve.
Step by step:
1. Watch how to make this recipe.
2. For the carrot cake: Preheat the oven to 350 degrees F. Grease the bottom of a 13-by-9-by-2-inch baking pan with cooking spray, line with parchment paper and grease the paper with cooking spray.
3. With an electric mixer, cream the granulated sugar, oil, vanilla and eggs together in a large bowl. Sift together the flour, baking soda, cinnamon and salt in a separate bowl.
4. Add the dry ingredients to the sugar mixture and mix well.
5. Add the carrot puree, coconut, walnuts and pineapple and beat until smooth.
6. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool the cake for about 5 minutes. Spray a wire rack with cooking spray. Run a knife around the edges of the pan and turn the cake out onto the wire rack. Cool completely before frosting.
7. For the frosting: Using an electric mixer, beat the Neufchatel in a medium bowl until smooth. Slowly add the confectioners' sugar and continue beating until fully combined.
8. Mix in the vanilla.
9. Frost the cake and garnish with the chopped walnuts. Refrigerate until ready to serve.
Nutrition Information:
covered percent of daily need
