Whole Grain, Low-Fat Carrot Cake

I can confidently say that after making this healthy version of carrot cake, I will never, ever make the regular, sugary, fat-laden version EVER again.  I can’t even believe I’m saying that!  I just couldn’t believe how good this cake was not to mention it’s full of fruits, veggies and whole grains.  I made it for a dinner party and it was a huge hit!

The only thing I was a little unsure of was how the cream cheese frosting would turn out.  I wanted something pretty close to the real thing so I read up on ways to make my own powdered sugar out of Sugar in the Raw and much to my surprise it worked!  All you need is a coffee grinder, food processor or blender, throw the sugar in and give it a good whirl and voila!  Homemade powdered sugar!  Ok, so it’s not quite as fine as the real stuff but close enough!

This cake was totally delicious, moist and guilt-free!  I promise you will L.O.V.E. this cake and never want the “real thing” again!

Whole Grain, Low-Fat Carrot Cake
 

Ingredients
Carrot Cake
  • 2 c. Whole Wheat Pastry Flour
  • 2 t. Baking Soda
  • 2 t. Baking Powder
  • ½ t. Fine sea Salt
  • 3 t. Ground Cinnamon
  • ¼ t. Nutmeg
  • 2 Large Eggs, 3 Egg Whites
  • ½ c. Safflower Oil
  • ¾ c. Unsweetened Applesauce
  • 1½ c. Sugar in the Raw
  • 4 t. Pure Vanilla Extract
  • 3 c. Grated Carrots, squeezed dry
  • 8 oz. Crushed Pineapple, drained
  • ½ c. Chopped Black Walnuts (or toasted pecans)
Cream Cheese Frosting
  • 12 oz. Organic Neufchatel Cheese
  • 1 c. Sugar in Raw, processed to powdered sugar consistency in coffee grinder (or food processor/blender)
  • 2 t. Pure Vanilla
  • ⅓ c. Black Walnuts (or toasted pecans)

Instructions
For the Carrot Cake
  1. Preheat oven to 350 degrees. Lightly spray a 9×13 baking pan with cooking spray.
  2. In a large bowl whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. In a medium bowl beat together eggs, oil, applesauce, sugar and vanilla. Mix wet ingredients into dry ingredients until fully incorporated. Stir in carrots and pineapple. Fold in black walnuts.
  3. Pour batter into a prepared pan and bake in oven for 45 minutes or until a toothpick inserted into the middle comes out clean. Cool cake completely on a wire rack.
For the Cream Cheese Frosting
  1. Beat Neufchatel in an electric mixer until smooth. Add processed sugar and beat until granules have fully dissolved (there should only be a few). Beat in vanilla.
To Assemble Cake
  1. Trim edges off of cake and cut in half. Spread half of frosting on cake and place other cake half on top. Spread with remaining frosting and sprinkle with black walnuts.

Notes
Serves 16.