While Carrot Cake sounds healthy, it’s still a dessert. It can pack on some calories, but hey, it’s a delicious and moist cake! This recipe cuts way back on fat grams and calories, by reducing the amount of eggs and oil. I was dubious, but once I finished baking the cake and frosting it– I was smitten. The cake was moist, indeed, and it satisfied both my sweet tooth and bathroom scale.
Carrot Cake is a family favorite. We love the spices, and you can’t really taste carrots. To me, it’s a delicious spice cake. I have a Carrot Cake recipe that surpasses any others that I have tried. Now that I’ve successfully lost a large amount of weight (in a year long process), I’m trying my best to keep it off!
That’s easier said than done– especially when I so enjoy baking desserts. Sigh. Fortunately, I’ve owned a prized copy of America’s Test Kitchen Healthy Family Cookbook. This is not a diet cookbook! “ATK” has found ways to cut back on fat and calories. So, while these aren’t 100% Weight Watchers friendly, the recipes are definitely what I call “healthified”
You need a pound of carrots, to start with, of course. You can use a box grater, but I like to use my food processor (less chance of grating my knuckles).
The dry ingredients are pretty basic: AP Flour, baking soda, baking powder, salt, cinnamon, nutmeg and a pinch of cloves. Whisk to combine.
To cut back on fat grams and calories, there is less oil and eggs. With an electric mixer, brown and white sugar, eggs and oil are mixed until emulsified (so that the cake isn’t dense).
The dry mixture is hand whisked (so as not to over beat). First half, whisk, then add the last half.
Raisins are highly controversial, I know. We love them, and these were not in the recipe. Plop! In they go. I added the grated carrots and gently mixed everything together. Easy!
I’ve prepared a 9×13 cake pan with my favorite non-stick spray (Bakers Joy) and parchment paper. The oven is preheated at 350F. Bake the cake between 35-40 minutes or until a toothpick comes out clean.
Allow the cake to cool completely. In the meantime, make the Light Cream Cheese Frosting, so it can refrigerate. NOTE: While the cake was cooling, I realized that I planned to frost the cake. I really didn’t want to remove the cake and set it on a plate. Why not just frost the cake IN the pan?! So, I flipped the cake over, removed the parchment paper, and flipped the cake back into the pan.
The Light Cream Cheese frosting should be mixed by hand, so that it doesn’t become soupy. Um, I realized that after I made it in my stand mixer! Guess what? The frosting worked just fine, because I chilled it.
Having been cake deprived for months, I couldn’t wait to dig in!
TASTING NOTES: Okay… this is good! I mean, it’s not as super moist as my original Carrot Cake and in all fairness we are talking less fat grams and less calories. The flavor is spot on, it wasn’t dry or dense. This is a good thing! I could’ve opted to just dust the cake with powdered sugar. Who am I kidding? Frosting is what makes a cake taste best. The frosting was a thin layer, but enough to give me that tangy sweetness that compliments the spices in the cake. I would not be afraid to serve this to company. Not one bit.
Delicious and Moist Lighter Carrot Cake Sheet Cake with a Light Cream Cheese Frosting
Ingredients
For the cake:
- Vegetable cooking spray I prefer Bakers Joy Baking Spray
- 2 ½ cups unbleached all purpose flour 12 1/2 ounces
- 1 ¼ teaspoons baking powder
- 1 teaspoon baking soda
- 1 ¼ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ teaspoon table salt
- 3 large eggs room temperature
- 1 cup light brown sugar 7 ounces
- 1 cup granulated sugar 7 ounces
- ½ cup vegetable oil
- 1 pound carrots about 6 medium, peeled and grated (about 3 cups)
- ½ cup golden raisins optional
For the frosting (optional):
- 12 ounces Neufchatel 1/3 less fat cream cheese softened, but still cool
- 1½ cups powdered sugar
- 1 tsp vanilla
Instructions
- Adjust an oven rack to the middle position and heat the oven to 350 degrees. Lightly coat a 13 by 9-inch metal baking pan with vegetable oil spray, then line the bottom with parchment paper.NOTE: I decided to frost the cake in the pan so parchment paper isn't needed.
- Whisk the flour, baking powder, baking soda, spices, and salt together in a medium bowl; set aside. Using an electric mixer, beat the eggs and sugars together in a medium bowl until they turn thick and creamy, 1 to 3 minutes. Turn the mixer to low and slowly whip in the oil until thoroughly combined and emulsified, 30 to 60 seconds.
- Sift half the flour mixture over the batter and gently mix in.Repeat once more with the remaining flour mixture and continue to whisk the batter gently until most of the lumps are gone (do not overmix). Using a rubber spatula, gently stir in the carrots and raisins (if using).
- Pour the batter into the prepared pan, and smooth the top. Bake until a toothpick inserted into the center of the cake comes out with a few moist crumbs attached, 35 to 40 minutes, rotating the pan halfway through baking (do not overbake). Cool the cake in the pan for 10 minutes, then invert the cake onto a wire rack and remove the parchment paper. Flip the cake right-side up, and cool completely on a wire rack, about 2 hours, before frosting (if desired) and serving.NOTE: I frosted the cake in the pan.
For the frosting:
- Be sure to mix the frosting by hand—an electric mixer or food processor will turn the frosting soupy.
- Mix the cream cheese and vanilla together in a large bowl with a rubber spatula. Add the confectioners’ sugar and stir until thoroughly combined and smooth.Refrigerate for an hour, then frost the cake.
Notes
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