Lower-fat (nut-free!) Carrot Cake

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

 

Lower-fat (nut-free!) Carrot Cake
Lower-fat (nut-free!) Carrot Cake
Servings
18cupcakes (or one 10-cup (2.5L) bundt cake)
Servings
18cupcakes (or one 10-cup (2.5L) bundt cake)
Ingredients
Servings: cupcakes (or one 10-cup (2.5L) bundt cake)
Units:
Ingredients
Servings: cupcakes (or one 10-cup (2.5L) bundt cake)
Units:
Instructions
  1. Preheat oven to 350°F.
  2. 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.
  3. 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
  1. Use electric beaters to beat cream cheese with sugar until fluffy. Beat in orange juice. Spread over individual cupcakes or Bundt cake.
Recipe Notes

Per serving: 227 calories, 5 g protein, 11 g fat (3 g saturated fat), 27 g carbohydrates, 2 g fibre, 50 mg cholesterol, 285 mg sodium