Whole Wheat Carrot Cake With Creamy Orange Icing Low Fat Recipe

Name: Whole Wheat Carrot Cake With Creamy Orange Icing Low Fat
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: Serves 1 or more
Ingredients: 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

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!

Prep Time 25 mins

Cook Time 40 mins

Calories 183.7 kcal

Protein 5g

Rating 4.1 (7 Reviews)

Whole Wheat Carrot Cake With Creamy Orange Icing Low Fat

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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!