Low Fat Carrot Cake Recipe & Chocolate Carrot Decorations

Low Fat Carrot Cake Recipe & Chocolate Carrot Decorations

Usually every Easter I make my grandmother’s Pound Cake recipe that I have modified. It makes a double loaf sized portion and since it is only the 5 of us this Easter, I was a little reluctant to have all the cake leftover for me to eat.  Granted I could half the recipe, which I have done before. This year I decided to indulge myself by making a carrot cake but this time a low-fat carrot cake recipe with all the same flavors.

 

Low Fat Carrot Cake recipe

 

Next to chocolate cake with chocolate frosting, Carrot Cake is my other favorite.
Low Fat Carrot Cake Recipe

I have only made it one other time. I saw a recipe in cooking light magazine. I took a poll of the family and surprisingly it was unanimous, we would change things around this Easter and have Carrot Cake. I was not going to say no as it is my favorite.


Low Fat Carrot Cake Batter

 WHAT IF I DON’T HAVE CRUSHED PINEAPPLE

If you can get past the long list of ingredients, which you probably have on hand, it is surprisingly easy and no mixer required. I did not have crushed pineapple. No worries, just drain the can pineapples you may have on hand very well and then mash in the food processor or with a fork. I already had the food processor out to shred the carrots so no extra clean up!!

Low Fat Carrot Cake Batter

WHAT CAN I USE TO SHRED THE CARROTS FOR A CARROT CAKE?

Make sure and check your oven as it baking. I had already reduced the baking time 5 minutes, but 5 minutes before the timer went off, I started smelling the cake. When I finally got around to looking in, about 2 minutes before the timer, the cake was pretty browned. No worries, the yummy frosting will cover up any imperfections.

WHAT TYPE OF FROSTING FOR A CARROT CAKE?

One of the main reasons I love carrot cake is because it uses Cream Cheese Frosting. 

frosted carrot cake

WHAT CAN I TOP MY CARROT CAKE WITH?

Although the recipe suggests topping this cake with shredded carrot, I love the look of the marzipan carrots you often see at the grocery store. Not ever worked with marzipan, I decided to try something else. Little carrots made out of orange and green chocolate discs. 

I traced some carrots on the back of parchment paper and then melted the chocolate discs in freezer bags in the microwave. Cut a little notch in the corners and started creating!

 
 

 

how to make carrot decorations for cake
Here is what I came up with.
 
frosted carrot cakechocolate carrot decorations

 

Here is the cake decorated for individual slices.
 

Low Fat Carrot Cake with chocolate decorations

Here is the delicious, moist and pretty cute slice on a plate

 

low fat carrot cake

 

\Although we are not serving it until tomorrow I wanted to take the picture and of course, take a bite!!

 

I am hopeful the cream cheese frosting will harden up slightly. I have not covered it yet and if you did there would be quite the mess.

Happy Easter and Passover to all my wonderful readers!

 

Adapted From Cooking Light Magazine

 

Low Fat Carrot Cake Recipe

 

 

Low Fat Carrot Cake Recipe

 

  • 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
  • 1 1/3 cups granulated sugar
  • 1/2 cup sweetened flaked coconut
  • 1/3 cup chopped pecans
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 tablespoons canola oil
  • 2 large eggs
  • 2 cups grated carrot
  • 1 1/2 cups canned crushed pineapple, drained
  • Cooking spray

Frosting:

  • 2 tablespoons butter, softened
  • 1 (8-ounce) block 1/3-less-fat cream cheese, softened
  • 3 cups powdered sugar
  • 2 teaspoons vanilla extract
  • Additional grated carrot (optional)

Chocolate Carrots

 

Low Fat Carrot Cake Recipe

Low Fat Carrot Cake Recipe

Yield: 12 Servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Additional Time: 10 minutes
Total Time: 50 minutes

A low fat but equally delicious Carrot Cake Recipe using a 9x13 pan

Ingredients

  • 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
  • 1 1/3 cups granulated sugar
  • 1/2 cup sweetened flaked coconut
  • 1/3 cup chopped pecans
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 tablespoons canola oil
  • 2 large eggs
  • 2 cups grated carrot
  • 1 1/2 cups canned crushed pineapple, drained
  • Frosting:
  • 2 tablespoons butter, softened
  • 1 (8-ounce) block 1/3-less-fat cream cheese, softened
  • 3 cups powdered sugar
  • 2 teaspoons vanilla extract
  • Additional grated carrot (optional)

Instructions

    1. Preheat oven to 350°.
    2. To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, coconut, pecans, baking soda, salt, and cinnamon in a large bowl; stir well with a whisk.
    3. Combine oil and eggs; stir well. Stir egg mixture, grated carrot, and pineapple into the flour mixture.
    4. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray.
    5. Bake at 350° for 30-35 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.
    6. To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanilla just until smooth. Spread frosting over top of the cake.
    7. Garnish each serving with chocolate Carrots!























 

Have you ever made carrot cake before

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