Heart Healthy Carrot Cake
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
15
ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 1⁄2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon ground cloves
- 6 egg whites (best if room temp)
- 1 1⁄3 cups sugar
- 1 cup unsweetened applesauce
- 1⁄2 cup buttermilk
- 1 1⁄2 teaspoons vanilla
- 1 (8 ounce) can crushed pineapple, undrained
- 2 cups shredded carrots
- 2⁄3 cup chopped walnuts
- 1⁄2 cup raisins
directions
- Preheat oven to 350 degrees. Spray 13" X 9" baking pan with non-stick spray. Set aside.
- In a large bowl, stir together the flours, cinnamon, baking soda, nutmeg and cloves, set aside.
- In another large bowl, beat the egg whites until soft peaks form. Slowly beat in the sugar. Then slowly beat in the applesauce, buttermilk and vanilla.
- Using a spoon, stir in the flour mixture just until combined. Then stir in, one ingredient at a time, the crushed pineapple, carrots, walnuts and raisins.
- Spread mixture in prepared pan. Bake for approximately 40 minutes, or until toothpick inserted near the center comes out clean.
- Cool completely. Frost with Cream Cheese Frosting.
Reviews
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Made this cake last night for my husbands birthday. He loves his sweets but recently had a heart attack, so our eating has changed dramatically! Anyhow, the cake was delicious, followed the recipe completely, (except for using Swerve instead of sugar) dense like a light fruit cake and was perfect! I also added a very thin layer of low fat cream cheese mixed with a little Swerve confectioners sugar, yum!
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This is delicious! My mother was skeptical about a "healthy cake" but was quick to change her mind. I did however, skip the pineapple, double the nuts, and substitute 2/3 cup of the 1 1/3 cup sugar for 1/3 honey and 1/3 agave nectar. Just for personal preference. Tell me if I'm really missing out on anything.
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VERY, VERY NICE CARROT CAKE, & that comes from one who knows carrot cake! Hands down more healthy than my own recipe (which I'll continue to make now & then!), & it is extremely good WITHOUT the frosting! Some carrot cakes NEED the frosting because the cake itself isn't very moist, but not so this one! Very tasty, very moist! [Made & reviewed for one of my adopted chefs in this Spring's PAC]
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Tweaks
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This is delicious! My mother was skeptical about a "healthy cake" but was quick to change her mind. I did however, skip the pineapple, double the nuts, and substitute 2/3 cup of the 1 1/3 cup sugar for 1/3 honey and 1/3 agave nectar. Just for personal preference. Tell me if I'm really missing out on anything.
RECIPE SUBMITTED BY
h jones
United States