Carrot cake – lower fat

From: EatingWell Magazine
Lower fat











500gram crushed pineapple
2 cups whole-wheat pastry flour (nutty wheat is ook al probeer)
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
1½ cups granulated sugar
¾ cup   buttermilk
½ cup canola oil
1 teaspoon vanilla extract
2 cups grated carrots, (4-6 medium)
¼ cup unsweetened flaked coconut
½ cup chopped walnuts, toasted
340gram  cream cheese,  softened
½ cup confectioners’ sugar, sifted
1½ teaspoons vanilla extract
2 tablespoons coconut chips, or flaked coconut, toasted


To prepare cake: Preheat oven to 175C.
Coat a 9-by-13-inch baking pan with cooking spray.
Drain pineapple in a sieve set over a bowl, pressing on the solids.
Reserve the drained pineapple and ¼ cup of the juice.
Whisk flour, cinnamon, baking soda and salt in a medium bowl.
Whisk eggs, sugar, buttermilk, oil, vanilla and the ¼ cup pineapple juice in a large bowl until blended.
Stir in pineapple, carrots and ¼ cup coconut.
Add the dry ingredients and mix with a rubber spatula just until blended.
Stir in the nuts.
Scrape the batter into the prepared pan, spreading evenly.
Bake the cake until the top springs back when touched lightly and a skewer inserted in the center comes out clean, 40 to 45 minutes.
Let cool completely on a wire rack.
To prepare frosting and finish cake: Beat cream cheese, confectioners’ sugar and vanilla in a mixing bowl with an electric mixer until smooth and creamy.
Spread the frosting over the cooled cake. Sprinkle with toasted coconut.

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