Cakes · Desserts

Healthier Carrot Cake

I’m in a cake and cupcake kind of mood and have been for the past few weeks.


Don’t know why but I feel like trying my hand at lightening up a load of cupcakes and cake recipes and then trying them on my hoards of taste testers.

Okay maybe not hoards, but certainly a lot.

So yes, on the agenda this week was a carrot cake recipe I was trying out. The first attempt went down well with my mum’s co-workers, which is always nice, but I found it too soggy.

Back to the drawing board it was!

Carrot cake is gift from the Gods, but one slice is not waist-line friendly.

See, that slice up there could contain 415 calories per 100g. I actually checked and these weighed about 100-120g a slice.

And no not for 415 calories or more.

No this was for 250 calories for a large slice of carrot cake.

I remade this as a smaller version and 12 slices came to 189 calories per slice.

I checked another source and a typical slice of double layered carrot cake from a 9 inch pan like the one I used can contain 884 calories per slice!

This comes to 250 calories per slice with two layers AND the frosting.

Yes, I’m in love already.

The frosting is a combination of quark and fat free greek yoghurt, but you can use light cream cheese and greek yoghurt instead, however the calories will be higher. This tastes pretty close to cream cheese frosting, but it isn’t an exact match so change things around if you feel like it.

After frosting, slice into 12 slices and serve.

Now go, go and enjoy the gift of carrot cake.

Healthier Carrot Cake

Adapted from: Laaloosh- Carrot Cake

Prep time: 15 minutes

Cook time: 35-40 minutes

Total time: 55 minutes

Yield: 12 slices

Ingredients

Cake

  • 240g/ 2 cups
    Plain flour
  • 24g/ 3 tbsp
    Cornstarch
  • 2 tsp
    Baking soda
  • 3/4 tsp
    Salt
  • 2 tsp
    Cinnamon
  • 1/2 tsp
    Freshly grated nutmeg
  • 60ml/ 1/4 cup
    Vegetable oil
  • 50g/ 1/4 cup
    Dark or light brown sugar
  • 1 1/4 cups
    Sucralose sweetener/ other low calorie granulated sweetener
  • 3
    Eggs
  • 120g / 1/2 cup
    Fat free greek yoghurt
  • 140g / 2 medium
    Grated carrots

Quark Frosting

  • 250g / 1 cup
    Fat free Quark cheese (can sub with light cream cheese) 
  • 250g/ 1 cup
    Fat free greek yoghurt
  • 1- 1 1/2 cups
    Sucralose sweetener
  • 1/8 tsp
    Salt
  • 2 tsp
    Vanilla extract

Instructions

  1. Preheat the oven to 180°C/ 160°C fan assisted and lightly grease a 9 inch round baking pan and place a circle of baking paper on the bottom and then grease that.
  2. Whisk together the dry ingredients in a small bowl and set aside.
  3. Whisk together the oil, brown sugar and sweetener in a medium mixing bowl and make sure to use a spoon to remove any lumps of brown sugar before adding the other ingredients.
  4. Whisk in the eggs and beat until well mixed. Whisk in the greek yoghurt and then fold in the grated carrot.
  5. Sift and gently fold in the dry ingredients into the wet ingredients in 2 additions until just combined and then scrape into the baking pan.
  6. Bake for 30-40 minutes depending on your oven or until the top springs back when pressed and a cake tester comes out clean.
  7. Remove from the oven and allow to cool on a cooling rack until completely cool before slicing icing.
  8. Make the icing by whisking together the quark and yoghurt until smooth and then whisk in the salt, sweetener and vanilla extract.
  9. Cut the cake in half as evenly in possible and spread ¼ of the icing into the centre of the cake. Place the other half of the cake on top and then spread the rest of the icing over the top of the cake and then cut into 12 slices and serve.
  10. Store leftovers covered in the fridge for up to 4 days. (If not covered then the icing may dry out and turn slightly yellow.

Nutritional Information

Makes 12 slices
Serving size:
1/12 of recipe

Calories: 250
Fat: 6.1g
Saturated fat: 4.g
Carbs: 37.6g
Fibre: 3.8g
Sugar: 12.8g
Protein: 11.7g

Recipe Notes

You can replace the greek yoghurt with applesauce if you want, but make sure to adjust the liquid accordingly. You can also use light cream cheese in the frosting instead, however the calorie counts will change.

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