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 I love the bundt pan impressions - almost too pretty to cut! |
 OK for the die-hard frosted carrot cake fans, it will look like this. |
 Dessert anyone? |
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Most cooks have a favorite carrot cake recipe, so this one is up for consideration to those who haven't singled one out yet! I have tweaked the recipe over time and it meets my needs for a healthier version than the typical recipe, yet satisfies the discriminating carrot cake lover's taste buds! I usually serve it plain with a dusting of powdered sugar for family dinners or as a light dessert, but if it's to go to a potluck or gathering I give in and frost it. Served plain, each portion (1/16 of the cake) WILL SAVE YOU 210 calories, 6 fat grams, and 40 grams carbohydrates than the frosted version. Now you know why I go plain!
Ingredients
- CAKE BATTER
- 2/3 cup cooking oil
- 1 1/4 cups sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 2 cups whole wheat pastry flour (or all-purpose flour)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 3 cups finely grated peeled carrots
- FROSTING (optional)
- 1/4 cup butter, softened
- 3 ounces lite cream cheese, at room temperature
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1/3 cup chopped walnuts
Directions
- CAKE: Preheat oven to 325 degrees. Spray a bundt cake pan with vegetable spray (I use the spray variety with flour); set aside.
- Place cooking oil, sugar, eggs and 1 teaspoon vanilla extract in large mixing bowl and beat well for 1-2 minutes.
- In another bowl stir together the flour, baking powder, baking soda, cinnamon and salt.
- Add dry ingredients and carrots to the egg mixture and stir well until combined.
- Push batter into prepared bundt cake pan and bake about 45 minutes until cake is firm and lightly browned.
- Cool pan on rack 10 minutes, then remove cake from pan and allow it to cool to room temperature.
- FROSTING (Optional): Place butter, cream cheese, vanilla extract and powdered sugar in medium-size mixing bowl. Beat well. Stir in chopped walnuts. Frost tops and all sides of bundt cake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 16 servings | |
| Calories 326 | |
| Calories from Fat 132 | 40% |
| Total Fat 14.96g | 19% |
| Saturated Fat 3.45g | 14% |
| Trans Fat 0.23g | |
| Cholesterol 57mg | 19% |
| Sodium 280mg | 12% |
| Potassium 157mg | 4% |
| Total Carbs 45.86g | 12% |
| Dietary Fiber 2.5g | 8% |
| Sugars 32.39g | 22% |
| Protein 4.3g | 7% |
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Reviews
July 26, 2013
I made this cake tonight, and I will make it again and again. The only problem was not as moist as I hoping for, easy fix. I will check it after 40 minutes next time I make it.I've cooked/tasted this recipe!
Comments
July 29, 2013Tami ~ it occurred to me that besides baking too thoroughly, another contributing factor is that this recipe originally had 1 cup of oil, instead of 2/3 cup. I lightened it by reducing the oil, but did not add in any applesauce to compensate. When I tweak recipes like this to reduce fat and sugar, I expect a somewhat compromised outcome, but it's one I can live with and am well used to by now.- July 27, 2013Thanks for your review Tammi. With a new recipe I usually allow for oven and baking pan differences with baking time and shave off a few minutes to check and be sure too. Hope it is more moist next time!
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