Light and Luscious Carrot Cake
January 17, 2009
Since I have bombarded you with main-dishes and soups this week, I thought I would start the weekend with a dessert. I love carrot cake, and one day I will share one of my ultimate favorite which is a full-fat and calorie recipe. But since it’s January, and I’m trying to be good (and helpful to all of you), I thought I would offer up this recipe that is under 300 calories and 9 grams of fat per serving. If you don’t like raisins, you can omit them, and if you want to add nuts, add 1/3 cup chopped pecans. The touch of maple syrup in the icing makes it extra special. Enough said-it’s awesome!
Prep: 12 servings
Cook: 40 minutes
Yield: 16 servings (serving size: 1 piece)
3/4 cup all-purpose flour (about 3 1/3 ounces)
1/4 cup quick-cooking oats
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1/4 cup canola oil
1 (2 1/2-ounce) jar carrot baby food
2 large eggs, lightly beaten
1 1/4 cups finely grated carrot (about 4 ounces)
1/2 cup golden raisins (optional)
1/3 cup (3 ounces) 1/3-less-fat or fat-free cream cheese, softened
1 tablespoon butter, softened
1 1/4 cups powdered sugar, sifted
1 teaspoon vanilla extract
1 teaspoon maple syrup
1/4 cup flaked sweetened coconut, toasted
1. Preheat oven to 325°.
2. To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a food processor; pulse 6 times or until well blended. Place flour mixture in a large bowl. Combine granulated sugar, canola oil, baby food, and eggs; stir with a whisk. Add to flour mixture; stir just until moist. Stir in grated carrot and raisins. Spoon batter into an 8-inch square baking pan coated with cooking spray.
3. Bake at 325° for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.
To prepare frosting, combine cheese and butter in a large bowl. Beat with a mixer at high speed until creamy. Gradually add powdered sugar, vanilla and maple syrup, beating at low speed until smooth (do not overbeat). Spread over cake; sprinkle with coconut. Cover and chill.