Whole Wheat Carrot Cake With Creamy Orange Icing Low Fat Rezept

Indulge in this guilt-free delight! This incredibly moist and delicious whole wheat carrot cake is surprisingly low-fat, boasting a vibrant orange flavor and creamy icing. Unlike traditional recipes laden with oil and sugar, this recipe uses clever substitutions to create a healthier, equally satisfying dessert. Made with wholesome whole wheat pastry flour (or whole wheat flour for a denser texture), this cake is perfect for those seeking a healthier treat without compromising on taste. Get ready to impress your friends and family with this surprisingly light yet incredibly flavorful carrot cake!

Vorbereitung 25 Min.

Kochzeit 40 Min.

Kalorien 183.7 kcal

Eiweiß 5g

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Whole Wheat Carrot Cake With Creamy Orange Icing Low Fat

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Zutaten für Whole Wheat Carrot Cake With Creamy Orange Icing Low Fat

1.5 lbs (approximately 6 medium) carrots
Navel Orange
1/4 cup raisins
Whole Wheat Flour
Unbleached All Purpose Flour
Ground Cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 large eggs
1 cup buttermilk
Pure Maple Syrup
1/2 cup packed light brown sugar
Canola Oil
Fat Free Cream Cheese
2 tablespoons orange juice
2-3 cups powdered sugar

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Zubereitung von Whole Wheat Carrot Cake With Creamy Orange Icing Low Fat

Preheat oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan.
Wash, trim, and coarsely chop 1.5 lbs (approximately 6 medium) carrots. Process in a food processor until finely chopped (or grate by hand) to yield 2 cups.
In a small bowl, combine 1/4 cup raisins and the juice from 1 large orange (approximately 1/2 cup). Puree until smooth.
In a large bowl, whisk together 2 cups whole wheat pastry flour (or whole wheat flour), 2 teaspoons ground cinnamon, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon salt.
In a separate bowl, whisk together 2 large eggs, 1 cup buttermilk, 1/2 cup maple syrup, 1/2 cup packed light brown sugar, 1/4 cup vegetable oil, the prepared 2 cups of grated carrots, and the orange-raisin puree.
Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
Pour batter into the prepared pan and spread evenly.
Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool completely in the pan before frosting.
For the icing: In a medium bowl, beat together 8 ounces cream cheese (softened), 2 tablespoons orange juice, and 2-3 cups powdered sugar until smooth and spreadable. Add more powdered sugar if needed to reach desired consistency.
Once the cake is completely cool, frost with the prepared icing.
Cut into 16 servings and enjoy!

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

72g

Fat

Carbs

10g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Preparation For Large Groups Desserts Cakes Dietary Number Of Servings

Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Whole Wheat Carrot Cake With Creamy Orange Icing Low Fat?

Whole Wheat Carrot Cake With Creamy Orange Icing Low Fat dauert insgesamt etwa 65 Minuten – ungefähr 25 Minuten Vorbereitung und 40 Minuten Kochzeit.

Wie viele Kalorien hat Whole Wheat Carrot Cake With Creamy Orange Icing Low Fat?

Whole Wheat Carrot Cake With Creamy Orange Icing Low Fat hat etwa 183.7 Kalorien pro Portion, mit ungefähr 5 g Eiweiß, 10 g Kohlenhydraten und 8 g Fett.

Welche Zutaten brauche ich für Whole Wheat Carrot Cake With Creamy Orange Icing Low Fat?

Die wichtigsten Zutaten für Whole Wheat Carrot Cake With Creamy Orange Icing Low Fat sind Carrots, Navel Orange, Raisins, Whole Wheat Flour, Unbleached All Purpose Flour, Ground Cinnamon. Die vollständige Liste mit Mengenangaben findest du oben.