Lower-fat (nut-free!) Carrot Cake

Name: Lower-fat (nut-free!) Carrot Cake
Yield: 18 cupcakes (or one 10-cup (2.5L) bundt cake)
Ingredients: 3 eggs; 3/4 cup light brown sugar (packed); 1/2 cup canola oil; 1/2 cup orange juice; 2 tsp vanilla; 2 cups carrots (grated); 1 cup all-purpose flour; 1 cup whole-wheat flour; 1/2 cup crushed pineapple (drained); 2 tsp baking soda; 2 tsp cinnamon; 1 lb light cream cheese; 1/2 cup icing sugar; 1 tbsp orange juice

Daphna Rabinovitch

With orange juice and crushed pineapple acting as healthier substitutions for oil, this carrot cake is both deliciously moist and simple to bake

Best Health Magazine, November/December 2009

Servings

18cupcakes (or one 10-cup (2.5L) bundt cake)

Servings

18cupcakes (or one 10-cup (2.5L) bundt cake)

Course Desserts
Cuisine Desserts & Drinks

Ingredients

3 eggs
3/4 cup light brown sugar packed
1/2 cup canola oil
1/2 cup orange juice
2 tsp vanilla
2 cups carrots grated
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup crushed pineapple drained
2 tsp baking soda
2 tsp cinnamon
Cream Cheese Icing
1 lb light cream cheese
1/2 cup icing sugar
1 tbsp orange juice

Servings: cupcakes (or one 10-cup (2.5L) bundt cake)

Units:

Ingredients

3 eggs
3/4 cup light brown sugar packed
1/2 cup canola oil
1/2 cup orange juice
2 tsp vanilla
2 cups carrots grated
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup crushed pineapple drained
2 tsp baking soda
2 tsp cinnamon
Cream Cheese Icing
1 lb light cream cheese
1/2 cup icing sugar
1 tbsp orange juice

Servings: cupcakes (or one 10-cup (2.5L) bundt cake)

Units:

Course Desserts
Cuisine Desserts & Drinks

Instructions

Preheat oven to 350°F.
In a food processor (a blender is also fine), pulse together eggs, brown sugar, oil, orange juice and vanilla until well blended. Add carrots, flours, pineapple, baking soda and cinnamon; process for 20 seconds, scraping down sides halfway through, until mixture is well combined. Spoon mixture into 18 lightly greased muffin tins or a 10-cup (2.5-L) Bundt pan.
Bake in centre of preheated oven for 20 to 25 minutes for cupcakes, or 35 to 40 minutes for cake, or until top of cupcakes or cake springs back when lightly pressed. Let cool in pan on rack. (Without icing, cupcakes or cake can be frozen, well wrapped, for up to six weeks.)

Icing