Friday, March 11, 2011

Foodie Friday - Lowfat Carrot Cake - Honest!

I adore Carrot Cake!  Just make mine 3 layers,  filled and frosted with Cream Cheese Frosting and garnished with chopped walnuts.  Oh my....sigh!

Alas, my DH's place of employment is on a "healthy" food kick and they're having a contest for different categories of healthy food.  The latest category was healthy desserts.  I tried to tell DH that my favorite carrot cake was healthy but he didn't think the cream cheese frosting would make the cut.  Humph!

I have lots of "healthy" cookbooks so I spent a bit of time searching for something that not only had healthy ingredients but also sounded like it might be yummy tasting.  I actually found a carrot cake is full of lowfat ingredients and guess what?  It's yummy!!  Ok, I had to pass on the cream cheese frosting but a dollop of lowfat whipped cream would be perfect.  It's moist and delicious and it tastes pretty good for breakfast too!

Another bonus is that it's one bowl, one pan and no mixer so you whip up this tasty treat in no time.

Lowfat Carrot Cake (8 servings)
Adapted from Jane Brody's Good Food Gourmet

1 1/2 teaspoons baking soda
1/4 cup warm water
1 1/2 cups finely shredded carrots
1/2 cup plain lowfat greek yogurt (reg. plain lowfat yogurt would be fine too)
3/4 cup sugar
1/2 cup unsweetened applesauce
1/4 cup canola oil
1 egg (or 2 egg whites if you're watching cholestrol), beat with a fork until blended
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup raisins
1 cup whole wheat flour
1 cup all purpose flour

Preheat oven to 325 degrees.  (if using glass pan, 300 degrees)

In small bowl, combine the baking soda and warm water.  Set aside.

In large bowl, combine carrots, yogurt, sugar, applesauce, oil, egg or egg whites, spices and raisins.

Stir in whole wheat and all purpose flour just until combined.  Add reserved  baking soda mixture.  Stir in gently.  Pour into a greased 8 or 9 inch square baking pan.

Place in hot oven and bake for 35 - 45 min or until a toothpick inserted in center comes out clean. (may take more time depending on your oven).  Don't overbake.

Let cool in pan on a rack 10 minutes.  Turn out onto rack to cool completely.  If desired, sift confectioner's sugar over top or top with lowfat whipped cream before serving.


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~amy~ said...

sounds delish charlene!

Sabrina Jackson said...

Oh my goodness, you are making me grave carrot cake now,LOL!! I am so going to try this recipe!! Thanks for sharing my friend and have a blessed weekend! Hugs, Sabrina

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