Healthy Seasonal Recipes Healthy Spring Recipes Healthy Spring Dessert Recipes Healthy Spring Cake Recipes Carrot Cake 4.2 (18) 18 Reviews Carrots give carrot cake a health-halo effect--people think it's health food, but it's usually very high in fat and calories. But our version has about 40 percent less calories and 50 percent less fat than most. First, we use less oil in our batter. Then we skip the butter in the frosting (don't worry, it's still light and smooth). To ensure the cake is moist, we add nonfat buttermilk and crushed pineapple. By Patsy Jamieson Patsy Jamieson Patsy Jamieson is a culinary professional and published author with over three decades' experience in recipe publishing. She has a long history with EatingWell, where she has served as food editor, test kitchen director, food stylist and recipe editor. Prior to joining EatingWell, she was the test kitchen manager for Canadian Living. EatingWell's Editorial Guidelines Updated on September 20, 2023 Tested by EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Rate PRINT Share Cook Time: 30 mins Additional Time: 40 mins Total Time: 1 hr 10 mins Servings: 16 Yield: 9 -by-13-inch cake Nutrition Profile: High-Fiber Jump to Nutrition Facts Ingredients Cake 1 20-ounce can crushed pineapple 2 cups whole-wheat pastry flour, (see Ingredient Note) 2 teaspoons baking soda ½ teaspoon salt 2 teaspoons ground cinnamon 3 large eggs 1 ½ cups granulated sugar 3/4 cup nonfat buttermilk, (see Tip) ½ cup canola oil 1 teaspoon vanilla extract 2 cups grated carrots, (4-6 medium) ¼ cup unsweetened flaked coconut 1/2 cup chopped walnuts, toasted (see Tip) Frosting 12 ounces reduced-fat cream cheese, (Neufchâtel), softened ½ cup confectioners’ sugar, sifted 1 ½ teaspoons vanilla extract 2 tablespoons coconut chips, (see Ingredient Note) or flaked coconut, toasted Directions To prepare cake: Preheat oven to 350 degrees F. 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 1/4 cup of the juice. Whisk flour, cinnamon, baking soda and salt 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 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. Tips Ingredient Notes: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer. Large thin flakes of dried coconut called coconut chips make attractive garnishes. Find them in the produce section of large supermarkets or at melissas.com. Tips: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk. To toast chopped walnuts and coconut chips, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 5 minutes. Originally appeared: EatingWell Magazine, April/May 2005 Rate It Print Nutrition Facts (per serving) 341 Calories 17g Fat 43g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Serving Size 1 piece Calories 341 % Daily Value * Total Carbohydrate 43g 16% Dietary Fiber 3g 11% Total Sugars 30g Protein 6g 12% Total Fat 17g 21% Saturated Fat 5g 24% Cholesterol 51mg 17% Vitamin A 2546IU 51% Vitamin C 4mg 5% Folate 16mcg 4% Sodium 336mg 15% Calcium 50mg 4% Iron 1mg 3% Magnesium 17mg 4% Potassium 162mg 3% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved