Lighter Carrot Cake

With Easter just around the corner, my mind automatically jumps to spring, re-birth, new beginnings, pastels, chocolate & carrot cake. In our house, carrot cake is a favorite and apparently not something to be messed around with. Let me explain …

Lighter Carrot Cake

Lighter Carrot Cake

Hubby and I really enjoy carrot cake but I’ve only made it a few times, for some odd reason. My last carrot cake attempt was in August and it was just okay. Nothing wrong with it but not really fantastic. Here in our house, we like our food to taste fabulous or it’s just not worth the calories.

Lighter Carrot Cake

Lighter Carrot Cake

I recently tried a new recipe that I located and I loved it. It’s a lighter version that I thought would be great for spring. The hubs gave me a wary look but I proceeded. I was so happy with the results because it was light, moist and tender … something that the hubs always requests (because I usually make lower carb things that are dense and heavy) and just knew that we had found our carrot cake. And for the proverbial cherry on top, the topping was a light glaze instead of the heavy thick cream cheese frosting. In my mind, I’m like ding, ding, ding ~ we have a winner!

Lighter Carrot Cake

Lighter Carrot Cake

When I sliced it up and handed it over to the dear hubby, he took the fork and just poked around. I begged him to just give it a try. He took a bite and kept poking around assessing the nuts and raisins situation. I assured him that there were plenty but he complained that he couldn’t find them. I explained that this was a lighter version so I purposely didn’t use a lot of filler pieces. I wanted to focus on the lighter, tender crumb that he so desired from so many other recipes I made. He then proceeded to ask about the wet, thin stuff on top. I described my intentions of making a lighter, springier dessert. I further stated that we could have the dense, heavy, chunky, fat-laden carrot cake in the fall.

Lighter Carrot Cake

Lighter Carrot Cake

He took a few more bites and then said … This tastes nothing like the stuff you buy at the store … Long Pause … I calmly replied that there was no way that my fabulous concoction was going to taste like cake from the store. He put it down and said that he wished it did … Imagine an even longer pause while I carefully held my tongue and tried not to throw the entire cake at him (grin).

Lighter Carrot Cake

Lighter Carrot Cake

In the end, we both came to an understanding. As far as cakes go, this cake was great but he doesn’t want it called a carrot cake. In the carrot cake realm, he won’t touch it. Guess I’ll have to call this the raisin and walnut spice cake :-)

Lighter Carrot Cake

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Ingredients

  • 1/4 cup grapeseed oil
  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1/2 tsp cinnamon
  • 1/8 tsp cardamom
  • 1/4 teaspoon sea salt
  • 2 eggs
  • 1/2 cup Whey Low Granulated (lower carb, sugar substitute)
  • 1/3 cup Whey Low Gold (lower carb, brown sugar substitute)
  • 1/3 cup 2% Greek yogurt
  • 1 cup carrots (70g), shredded, packed
  • 1/4 cup walnuts (30g), chopped
  • 1/4 cup raisins (40g)
  • 1/4 cup crushed pineapple, drained
  • -----
  • For glaze, whisk together 1/2 cup Whey Low Powder (lower carb, powdered sugar substitute) with 1-2 tsp half and half. Glaze can be adjusted by adding more sugar or more liquid until desired consistency is reached.

Recipe adapted from Spiced Carrot Cake at MarthaStewart.com.

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What do you think?

  1. I loved making this! Thanks for sharing such a good recipe. Carrot cake is always healthy in my book since it has veggies. :) And, I owe you a big apology – I just realized that I had a calendar fail. I got my calendar reminder for Eggs Benedict, and went to go check to make sure that the 15th was still the right day. And, I learned it was April, not May!! Aaack, my bad. So sorry!

  2. I love carrot cake and this looks incredible. So moist and light and fluffy! I am totally with you that if something I make/buy/order out is not out of this world fabulous I do not eat it. I have wasted too many calories eating something I didn’t like when I could have been eating something I love.
    Laura Dembowski recently posted … Coconut MacaroonsMy Profile

  3. I love carrot cake or I should say I loved carrot cake. It’s not on the menu for me any longer because of the high fructose content but I have the memories. LOL.
    Suzanne Perazzini recently posted … Creamy Lemon Tarts – gluten-free and low-fructoseMy Profile

  4. Well this does look delicious and does look lighter! Have a great weekend!
    mjskit recently posted … Stovetop Macaroni and Cheese with AsparagusMy Profile

  5. My momma loves carrot cake, but hates the calories. I’ll have to try this recipe and see if she likes it.
    Kim recently posted … Fish Fingers & Custard- Celebrating 50 years of Doctor WhoMy Profile

  6. I wonder what the calorie count is. Looks good to me. I don’t bake that often, but I do like what I make to be healthy when I do.
    Fiona Maclean recently posted … Historic London – Cellarium Cafe and Terrace – Westminster AbbeyMy Profile

    • Not sure exactly what the calorie count is but it wouldn’t be bad. I know we all have different definitions of what’s “healthy” for us but this one works for me. The calories that are in there are good quality ingredients, from my perspective …. Thx so much for stopping by Fiona :-)

  7. This looks so doggone good! It jumps right out of the computer at me. I love carrot cake and this one is great!
    Kalamity Kelli recently posted … Rainbow Bundt Cake plus bonus Peeps!My Profile

  8. How ever did you you hold your tongue?

    It looks delicious. Shop bought cakes ARE often too sickly, so it’s great to have the option of a lighter one.
    Joy Healey recently posted … Mineral Therapy for Better HealthMy Profile

  9. As much as I love carrot cake, sometimes it can be too heavy. I’m loving your recipe of a lighter version for spring. Also love the addition of cardamom, one of my favourite spices! xx

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