Low Fat Carrot Cake Recipe Biography
Source(google.com.pk)Here's a super moist, low fat carrot cake recipe perfect for Easter or anytime of the year. This is made with a can of crushed pineapple which makes it very moist. I baked this in my new 8 inch round cake pan which I love because it's 3 inches deep but you can use a bundt cake pan or 2 smaller round pans for this instead baking time will vary. I noticed other ww carrot cake recipes had much smaller serving sizes, but I think it's easiest to cut this into 16 equal slices however if you want to make this into cupcakes or 24 slices, it would be 4 points each.
To prepare cake: Preheat oven to 350°F. Coat a 9-by-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 1/4 cup of the juice.
Whisk flour, baking soda, salt and cinnamon in a medium bowl. Whisk eggs, sugar, buttermilk, oil, vanilla and the 1/4 cup pineapple juice in a large bowl until blended. Stir in pineapple, carrots and 1/4 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.
TIPS & NOTES
Ingredient Notes: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large super markets and natural-foods stores. Store in the freezer.
Large thin flakes of dried coconut called coconut chips make attractive garnishes. Find them in the produce section of large supermarkets or at melissas.com.
Tips: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
To toast chopped walnuts and coconut chips, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 5 minutes.
42 calories; 17 g fat (5 g sat, 7 g mono); 56 mg cholesterol; 43 g carbohydrates; 6 g protein; 3 g fiber; 349 mg sodium; 150 mg potassium.
Nutrition Bonus: Vitamin A (40% daily value), Fiber 12% dv
Carbohydrate Servings: 3
Exchanges: 2 1/2 other carbohydrate, 1/2 vegetable, 3 fat
1 20-ounce can crushed pineapple
2 cups whole-wheat pastry flour, see Ingredient Note
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
1 1/2 cups granulated sugar
3/4 cup nonfat buttermilk, see Tip
1/2 cup canola oil
1 teaspoon vanilla extract
2 cups grated carrots,4-6 medium
1/4 cup unsweetened flaked coconut
1/2 cup chopped walnuts, toasted see Tip
FROSTING
12 ounces reduced-fat cream cheese, Neufchâtel, softened
1/2 cup confectioners' sugar, sifted
1 1/2 teaspoons vanilla extract
2 tablespoons coconut chips, ee Ingredient Note or flaked coconut, toasted
photo credit: the rock of gibralter
If you are looking for a super yummy, low calorie version of a homemade carrot cake recipe, then you came to the right place! Considering that traditional carrot cakes can average 12-15 weight watchers points per serving, this diet friendly carrot cake recipe is a fabulous bargain at just a 4 Point Total per serving. And then there’s the not so average, Cheesecake Factory’s Carrot Cake Recipe. It has approximately: 1,510 calories,
84g fat, 600mg sodium, 179g carbs, 6g fiber, 129g sugars, 18g protein = 36 Weight Watchers PointsCRAZY. I have always been a fan of carrot cakes with that rich, gooey, cream cheese frosting, but being a Weight Watcher pretty much kept me away from all my favorite dessert recipes. But after some trial and error and alterations with traditional carrot cakes recipes, I was able to create a version that is much lower in points and yet still tastes AMAZING. And though this is not an official one of weight watchers dessert recipes, it’s a great, low calorie dessert that will satisfy the carrot cake lover in everyone.
Preheat the oven to 350ºF. Spray 2 (9-inch) round cake pans with non-fat cooking spray (I used butter flavored Pam), line the bottoms with parchment or wax paper, and spray the paper with the nonstick spray.
Combine the flour, both kinds of sugar, cinnamon, nutmeg, baking soda, and salt in a medium bowl.
Whisk the egg substitute and egg whites in a large bowl. Add the carrots, applesauce, oil, and raisins, and hot water stirring until blended. With a rubber spatula, add the flour mixture to the carrot mixture, and stir until blended. Spread the batter evenly in the cake pans. Bake until the cakes are nicely browned and the center of each one bounces back when lightly pressed with a fingertip, approx 30-32 minutes. Let cool for 15 minutes. Remove the cakes from the pans, peel off the paper, and cool completely on racks.
To make the frosting, with an electric mixer on medium-high speed, beat the remaining ingredients until smooth.
Place on layer of cake on a cake plate, and using 1/2 cup of frosting, frost evenly out to edges. Place other layer of cake on top, and spread remaining frosting on top and on sides. Slice into 16 servings.
Entire recipe makes 16 servings
Serving size is one slice
Each serving = 4 Point Total
For this classic carrot cake recipe, it’s important to use full-fat cream cheese for the icing; if you use a low-fat version, the icing will just run off the cake. Carrot cake is beautifully moist, so keeps well. If your kitchen is warm, store the cake in the fridge.
Preheat the oven to 180°C (fan 160°C/350°F/Gas 4). Grease two deep 20cm (8in) round sandwich tins and line the bases of the cake tins with baking parchment.
In a large bowl, combine all the ingredients for the cake mixture, as in the tips below. Spoon the mixture evenly between the tins.
Put the cakes in the oven and bake for about 35 minutes or until golden brown, risen and shrinking away from the sides of the tins. Transfer to a wire rack to cool.
Make the icing: measure the butter, icing sugar, cream cheese and vanilla extract into a bowl and whisk using a hand or electric whisk until smooth and thoroughly blended.
Spread half the icing on one cake, sit the other cake on top and spread the remaining icing on top to make a swirl pattern. Decorate the top of the cake with the halved walnuts.
Put the oil, eggs and sugar into a large mixing bowl. Whisk until
the mixture is well combined, lighter and noticeably thickened. Gently fold the carrot into the cake batter, then stir in the flour, baking powder, mixed spice, ginger and chopped walnuts until
evenly blended.
Low Fat Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Low Fat Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Low Fat Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Low Fat Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Low Fat Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Low Fat Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Low Fat Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Low Fat Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Low Fat Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Low Fat Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Low Fat Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
No comments:
Post a Comment