Carrot Cake is a classic dessert that echoes the scents and flavors of the holiday season, but just because it has carrots does not mean it is automatically a healthy choice. Many recipes are loaded with extra fat and sugar, then topped off with a heavy cream cheese icing. Try this simple, moist version you can feel good about. The sweetness comes from the pineapple and sugar, and if you want to make it even healthier, substitute the oil with applesauce. Either way you bake it, you will be delighted with the result (and you won’t even miss the cream cheese frosting!)
From the Kitchen of Shannon Medical Center
Unfrosted Carrot Cake
3 cups flour, 1 cup vegetable oil (or subsitute 1 cup apple sauce), 3/4 cup sugar, 4 cups grated carrots, 2 Tbsp baking powder, 1 tsp salt, 2 tsp cinnamon, 1 cup egg beaters, 1 cup crushed pineapple. Pecans optional.
1) Place all dry ingredients in large mixing bowl. 2) Mix well. 3) Add egg beaters, oil and carrots. 4) Place in well sprayed cake pan and spread evenly. 5) Bake at 350 degrees until firm, approximately 15-20 minutes. 6) Chill for two hours. 7) If desired, garnish with sprinkle of powdered sugar.
Nutrition: 24 servings, 1.1 gm protein, 8 gm fat, 14 gm carbohydrate, 78 mg sodium.Tweet