Carrot Cake Recipe - Cooking Index
Carrot Cake Recipe - Cooking Index
Everyone has a favorite recipe for carrot cake that dates back to the '70s. This new millennium version preserves the cake's famously moist, dense texture without the sugary sweetness. Toasting the nuts brings out their flavor so you can use fewer of them, and the perfect combination of spices compensates for missing fat. It tastes best when refrigerated overnight: make it a day ahead, cover it with plastic wrap, and refrigerate. It will keep up to 4 days.
Courses: Dessert| 1/4 cup | 36g / 1.3oz | Chopped walnuts |
| 1 1/3 cups | 83g / 2.9oz | All-purpose flour |
| 1/2 cup | 99g / 3.5oz | Granulated sugar |
| 1 1/2 teaspoons | 7.5ml | Baking powder |
| 1 teaspoon | 5ml | Cinnamon |
| 1/2 teaspoon | 2.5ml | Ground cloves |
| 1/2 teaspoon | 2.5ml | Ground nutmeg |
| 1/2 teaspoon | 2.5ml | Ground allspice |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/4 cup | 59ml | Canola oil |
| 1/3 cup | 78ml | Low-fat (1%) buttermilk |
| 2 | Eggs | |
| 1 teaspoon | 5ml | Vanilla extract |
| 1 1/2 cups | 165g / 5.8oz | Grated carrots - (abt 3 med) |
| 1/2 cup | 73g / 2.6oz | Well-drained crushed pineapple |
| Frosting | ||
| 1 cup | 198g / 7oz | Powdered sugar - sifted |
| 1/4 cup | 36g / 1.3oz | Neufchatel cheese - softened |
| 1/4 cup | 59ml | Yogurt cheese |
| = (or fat-free brick-style cream cheese) |
Preheat the oven to 375 degrees. Spray a 9-inch tube or bundt pan with nonstick cooking spray.
In a shallow microwavable dish, spread the walnuts in a single layer and microwave on high, stirring every 30 seconds, until lightly toasted and fragrant, about 2 minutes. Set aside.
In a large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, allspice, and salt. Add the oil, buttermilk, eggs, and vanilla; beat until smooth. Stir in the reserved nuts, the carrots, and the pineapple. Spread evenly in the prepared pan and bake, until a toothpick inserted into the center comes out clean, about 35 - 40 minutes. Cool completely before frosting.
To make the frosting, in a medium bowl, stir together the powdered sugar and neufchatel cheese until smooth. Gently stir in the yogurt cheese, just until blended (do not stir excessively; the frosting will thin). Spread on the cake and refrigerate until chilled, at least 2 hours.
This recipe yields 12 servings. Serving size: 1 piece.
Exchanges Per Serving: 2 Carbohydrate, 1 1/2 Fat.
Nutrition Facts: Calories 218; Calories from Fat 74; Fat 8g; Saturated Fat 1g; Cholesterol 39mg; Sodium 283mg; Dietary Fiber 1g; Sugars 20g; Protein 4g.
Source:
American Diabetes Association at http://www.diabetes.org
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