Eatingwell.com has tons of yummy sounding, healthier cakes and I’m going to do my best to work through most of them. This carrot cake is one of those yummy recipes. When you check out the list of ingredients, don’t freak out. Yes, the list is long and you will dirty a bunch of dishes. I really wanted to give you a visual by taking a picture of all the ingredients, but, I think I should invest in some picture worthy containers first. And, there’s no mixer needed here, consider it an arm workout.
I can’t emphasize enough how important it is to read through the recipe and have all the ingredients measured out beforehand. There’s nothing worse than finding out you don’t have what you need. OK, back to this cake. It’s good, very good, and super moist. You’d be hard pressed to tell the difference between this one and the traditional version. That being said, don’t be lulled in by this cake being healthier and think you can post up at the pan and have your way with it. It’s still kinda, sorta calorie dense. Which lets you know just how over the top the traditional one is.
I’ve told you before that my daughter has given me some healthier recipes to try; and they were pretty good. So this time I was all excited to have her try this one. After it had cooled I cut a piece for her and one for me. Baby girl thought it was fantastic; woo-hoo!! Later that evening she asked for the nutritional info. This is where mom burst her bubble so to speak. Check it out:
Per serving: 356 calories; 11 g fat (3 g sat, 4 g mono); 38 mg cholesterol; 61 g carbohydrates; 6 g protein; 2 g fiber; 424 mg sodium; 266 mg potassium.
It’s healthier. Emphasis on the -er. The cake yields 16 servings and I had only sliced it into 8ths before I was distracted. So we actually had a double portion. Let’s not do the math.
- 1 20-oz can crushed pineapple
- 2 cups whole-wheat pastry flour, (see Ingredient Note)
- 2 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- 3 large eggs
- 1 ½ cups granulated sugar
- 3/4 cup nonfat buttermilk, (see Tip)
- ½ cup canola oil
- 1 tsp vanilla extract
- 2 cups grated carrots, (4-6 medium)
- ¼ cup unsweetened flaked coconut
- ½ cup chopped walnuts, toasted (see Tip)
Preheat oven to 350°F. Coat a 9×13-inch baking pan with cooking spray. Drain pineapple in a sieve set over a bowl, pressing on the solids. Reserve the drained pineapple and ¼ cup of the juice Whisk flour, baking soda, salt and cinnamon in a medium bowl. Whisk eggs, sugar, buttermilk, oil, vanilla and the ¼ cup pineapple juice in a large bowl until blended. Stir in pineapple, carrots and ¼ cup coconut. Add the dry ingredients and mix with a rubber spatula just until blended. Stir in the nuts. Scrape the batter into the prepared pan, spreading evenly. Bake the cake until the top springs back when touched lightly and a skewer inserted in the center comes out clean, 40 to 45 minutes. Let cool completely on a wire rack. To prepare frosting and finish cake: Beat cream cheese, confectioners’ sugar and vanilla in a mixing bowl with an electric mixer until smooth and creamy. Spread the frosting over the cooled cake. Sprinkle with toasted coconut if desired.
Tip Tip Hooray
To toast nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Watch them closely, they’ll burn faster than a New York minute. If you don’t have buttermilk You can use buttermilk powder. Or the old standby; make “sour milk”. Mix 1 TBS lemon juice or vinegar to 1 cup milk. Quick question: other than the expiration date, how do you know when buttermilk is past it’s prime?