Carrot Cake Recipe Healthy Version

The Healthier Carrot Cake Recipe Natasha's Kitchen

WebSep 10, 2013 · 1. In a medium bowl, whisk together 2 cups flour, 1 tsp baking soda, 1 1/2 tsp baking powder, 1/2 tsp salt and 1 1/2 tsp …

Rating: 4.9/5(45)
1. Preheat the Oven to 350 degrees F. Butter and flour 2 round cake pans.
2. In the bowl of a stand mixer fitted with the whisk attachment, mix the 2 sticks of butter with 2 cups powdered sugar on low speed or until combined (1 min) Don’t start on high speed or you will be surrounded in a cloud of powdered sugar. Increase speed to high and beat until the mixture is pale and fluffy (2 min).
3. Place your first (fully cooled) cake layer down on a cake platter. Cover the top generously with frosting.Top with the second cake layer and frost the top and sides until smooth.

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Healthy Carrot Cake Well Plated by Erin

WebMar 9, 2015 · Instructions. Preheat the oven to 350 degrees F. Lightly spray a 10-inch springform pan with nonstick spray. In a medium bowl, stir …

Rating: 4.6/5(11)
1. Preheat the oven to 350 degrees F. Lightly spray a 10-inch springform pan with nonstick spray.
2. In a medium bowl, stir together the all-purpose flour, whole wheat flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, beat together the egg, egg whites, brown sugar, canola oil, and vanilla extract on medium speed until well combined. Add the grated carrots and beat for 1 minute. Add the pineapple and shredded coconut and beat just until incorporated. With a wooden spoon, stir in half of the flour mixture, just until the flour almost disappears. Stir in the buttermilk. Add the remaining flour mixture, continuing to stir in by hand, just until combined. Gently fold in the walnuts and raisins.
4. Pour the batter into the prepared baking pan. Bake for 40 to 45 minutes, until a toothpick inserted into the center comes out clean. (Check at the 30-minute mark—if the edges of the cake are browning too quickly, tent with foil, then return to the oven to finish baking.) Remove the cake from the oven and let cool completely in the pan. Run a dull knife, such as a butter knife, along the edge of the cake to loosen, then unmold it. Carefully transfer the cake to a serving plate.

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