Close
Ingredients
| whole wheat flour: 2 cups |
| baking powder: 1 1/2 tsp |
| ground cinnamon: 1 1/2 tsp |
| baking soda: 1 tsp |
| ground nutmeg: 1/8 tsp |
| honey: 1/2 cup |
| nonfat plain yogurt: 1/2 cup |
| canola oil - for salads, woks and light frying: 1/4 cup |
| eggs: 2 (whites) |
| eggs: 1 (large) |
| vanilla extract: 1 Tbl |
| carrots (grated): 2 cups (grated) |
| low fat cream cheese: 4 oz (softened) |
| powdered sugar (unsifted): 1/4 cup |
| vanilla extract: 1/2 tsp |
| walnuts (chopped): 1/2 cup |
Healthy Carrot Cake
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
30 min -
Servings
16 serving(s)
Tags
- Preheat oven to 400 degrees. Spray a 8 inch square cake pan with vegetable cooking spray. Set aside. In a medium bowl, combine flour, baking powder, cinnamon, baking soda and nutmeg. Mix well.
- In a large bowl, using an electric mixer set on medium speed, beat honey, yogurt, oil, egg whites, egg, and vanilla until blended. Fold in carrot. At low speed, beat in flour mixture until smooth. Pour batter into prepared pan.
- Bake until a toothpick inserted in center comes out clean, about 30 minutes. Place pan on a wire rack to cool slightly. Turn out onto rack and cool completely.
- To prepare frosting, at low speed, beat cream cheese, sugar and vanilla until smooth. Spread frosting on top of cake. Garnish with nuts.