Reduced-Fat Carrot Cake

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Servings: 16 Difficulty: Advanced
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Moist spiced layers with prune puree and light cream cheese frosting
Reduced - Fat Carrot Cake recipe image

This reduced-fat carrot cake delivers classic comfort without the heaviness. Moist layers of spiced batter, loaded with grated carrots and toasted walnuts, are held together by a subtle prune puree that adds natural sweetness and moisture. The result is a tender crumb with a warm cinnamon aroma, topped with a light, airy cream cheese frosting that balances the sweetness perfectly. Ideal for afternoon tea or potlucks, this cake proves that healthy tweaks don’t mean sacrificing flavor.

Reduced - Fat Carrot Cake recipe image
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Reduced-Fat Carrot Cake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 16 Calories: 364.4

Description

This reduced-fat carrot cake delivers classic comfort without the heaviness. Moist layers of spiced batter, loaded with grated carrots and toasted walnuts, are held together by a subtle prune puree that adds natural sweetness and moisture. The result is a tender crumb with a warm cinnamon aroma, topped with a light, airy cream cheese frosting that balances the sweetness perfectly. Ideal for afternoon tea or potlucks, this cake proves that healthy tweaks don't mean sacrificing flavor.

Ingredients

Directions

  1. Make the prune puree: Combine pitted prunes and hot water in a food processor. Process until completely smooth. Set aside.
  2. Preheat oven to 350°F (175°C).
  3. Coat three 9-inch layer cake pans with vegetable oil cooking spray. Line the bottoms with wax paper and set aside.
  4. Spread walnuts in a single layer in a pie plate. Bake for 8-10 minutes, or until fragrant. Let cool, then chop coarsely.
  5. In a medium bowl, whisk together cake flour, cinnamon, baking powder, soda, and salt.
  6. In a large bowl, whisk together eggs and egg whites.
  7. Add sugar, prune puree, and vegetable oil to the egg mixture. Whisk until smooth and well combined.
  8. Add the flour mixture to the wet ingredients. Stir with a wooden spoon or spatula until just blended. Do not overmix.
  9. Fold in the grated carrots, drained crushed pineapple, and toasted walnuts.
  10. Divide the batter evenly among the three prepared pans.
  11. Bake for 30-35 minutes, or until a cake tester inserted into the center comes out clean.
  12. Let cakes cool in pans on a wire rack for 5 minutes.
  13. Loosen the edges of the cakes with a knife, then invert them onto the wire racks. Peel off the wax paper and let cool completely.
  14. Make the frosting: In a mixing bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Beat with an electric mixer until smooth and creamy.
  15. Assemble the cake: Place one cake layer on a serving plate. Spread a scant 1/2 cup of frosting over it.
  16. Top with the second cake layer and spread another scant 1/2 cup of frosting.
  17. Place the third layer on top. Spread the remaining frosting over the top and sides of the cake.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 364.4kcal
% Daily Value *
Total Fat 9.26g15%
Saturated Fat 1.43g8%
Cholesterol 46.6mg16%
Sodium 1363.6mg57%
Total Carbohydrate 64.79g22%
Dietary Fiber 2.06g9%
Sugars 31.78g
Protein 6.86g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: carrot cake, reduced fat, healthy dessert, layer cake, cream cheese frosting, prune puree, toasted walnuts, spiced cake, vegetarian, low calorie, moist cake, cinnamon, baking, potluck, afternoon tea, grated carrots, cake flour, egg whites, pineapple, dessert recipe
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