Healthy Easter Carrot Cake Recipe

Healthy Carrot Cake Recipe

Easter just doesn’t seem like Easter without certain comfort foods. And while it might be wise to skip out on some of the more fattening Easter dishes, we think it’s just fine to indulge in a few favorites. Plus, it’s easy to make healthy versions of your favorite holiday recipes. We adapted this fabulous carrot cake recipe from EatingWell. It’s got about 40% less calories and 50% less fat than normal carrot cake recipes!

Healthy Carrot Cake Recipe

CAKE INGREDIENTS

  • 1 20-ounce can crushed pineapple
  • 2 cups whole-wheat pastry flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 large eggs
  • 1 1/2 cups granulated sugar
  • 3/4 cup nonfat buttermilk
  • 1/2 cup canola oil
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots (about 4-6 medium)
  • 1/4 cup unsweetened flaked coconut
  • 1/2 cup chopped walnuts (optional)

FROSTING INGREDIENTS

  • 12 ounces reduced-fat cream cheese, (Neufchâtel), softened
  • 1/2 cup confectioners' sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons coconut chips or flaked coconut, toasted (optional)

PREPARATION

  1. To prepare cake: Preheat oven to 350°F. Coat a 9-by-13-inch baking pan with cooking spray.
  2. Drain pineapple in a sieve set over a bowl, pressing on the solids. Save the drained pineapple and 1/4 cup of the juice.
  3. Whisk flour, baking soda, salt and cinnamon in a medium bowl. Whisk eggs, sugar, buttermilk, oil, vanilla and the 1/4 cup pineapple juice in a large bowl until blended. Stir in pineapple, carrots and 1/4 cup coconut. Add the dry ingredients and mix until blended. Stir in the nuts. Scrape the batter into the prepared pan, spreading evenly.
  4. Bake the cake until the top springs back when touched lightly and a skewer inserted in the center comes out clean (about 40 to 45 minutes). Let cool completely on a wire rack.
  5. 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.

NUTRITION
Per serving: 342 calories; 17 g fat ( 5 g sat , 7 g mono ); 56 mg cholesterol; 43 g carbohydrates; 6 g protein;3 g fiber; 349 mg sodium; 150 mg potassium.
Nutrition Bonus: Vitamin A (40% daily value), Fiber (12%

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