Reduced-fat Carrot Cake

Yes, its National Carrot Cake Day  (who knew!) but, we’re on a health “kick” this month.  No problem, there are ways that you can replace a portion of the fat without losing the flavor and texture.  In this recipe I use non-fat plain yogurt as a replacement for 2/3 of the fat.   Also, in order to add healthy fiber, I replace 1/2 of the flour called for with whole wheat pastry flour (NOT bread flour) and the remainder is cake flour.  The cake flour is low in protein so it balances the higher protein in whole wheat flours.  If you used all whole wheat pastry flour you’d have a drier, heavier result.

Because the original oil called for in the recipe would have added moisture and because the whole wheat pastry flour absorbs moisture more than regular flour, you must add the juice in the crushed pineapple to have a moist cake result.

I suggest dusting the finished cake with powdered sugar instead of icing it with a rich, sweet cream cheese icing, I bake it in a 9″X13″ pan.

Using the Whisk attachment, whip for 3 minutes:
3/4 cup Brown Sugar
1/2 cup Non-Fat Plain Yogurt
1/4 cup Vegetable Oil
2 Eggs
1 tsp. Pure Vanilla Extract

Sift onto a parchment paper (this makes adding dry ingredients to the bowl easier):
1-1/2 cups Cake Flour
1-1/2 cups Whole Wheat Pastry Flour (NOT BREAD FLOUR)
1 Tabl. Baking Powder
1/2 tsp. Baking Soda
2 tsp. Cinnamon
1/2 tsp. Salt

Change the mixer attachment to a paddle and slowly add the dry ingredients to the wet ingredients in the bowl.  Mix for 1 minute (mixture will be very thick).

Add to the above mixture:
1-20 oz. can Crushed Pineapple (juice and all)
2 cups Carrots, shredded
1/2 cup Nuts, optional
1/2 cup Golden Raisins, optional

Pour batter into a 9″X13″ pan that has been sprayed with oil and bake in a 350 degree oven for 35-40 minutes or until tests done with a toothpick.  Allow to cool completely and sprinkle with powdered sugar.  Wrap tightly with plastic wrap to keep fresh.

* Low-fat baked products do not stay moist as long as traditional products, so must be wrapped well.

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About bakingway

Baker/Pastry Chef for over 25 years.

Posted on February 3, 2011, in baKING Tips, Cakes, Healthier Snacks/Desserts, Recipes and tagged , , , . Bookmark the permalink. Leave a comment.

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