Eye On Weather

70°F
Sponsored by

Recipe Rescue - Carrot Cake

Our health expert cuts hundreds of calories out of a family favorite!

Secret Ingredient Carrot Cake

 


“Before” Nutrition Facts

 

 

Before

Calories

680

Total Fat

35 g

Saturated Fat

8 g

Cholesterol

80 mg

Sodium

320 mg

Total Carbohydrate

86 g

Dietary Fiber

2 g

Protein

7 g

Vitamin A

100% DV

Vitamin C

2% DV

Calcium

4% DV

Iron

8% DV

 

 

Changes Made

 


·         Used canned pumpkin instead of oil

·         Reduced sugar in cake and frosting

·         Increased vanilla extract in cake and frosting

·         Cut down on pecans and used as garnish

·         Lower-fat cream cheese in frosting


Here’s the side-by-side comparison! We went from almost 700 calories per slice to just 290!


Nutrition Facts Face-Off

 

 

Before

After

Calories

680

290

Total Fat

35 g

7 g

Saturated Fat

8 g

3 g

Cholesterol

80 mg

10 mg

Sodium

320 mg

290 mg

Total Carbohydrate

86 g

52 g

Dietary Fiber

2 g

3 g

Protein

7 g

6 g

Vitamin A

100% DV

150%

Vitamin C

2% DV

4%

Calcium

4% DV

4%

Iron

8% DV

10%

 

Secret Ingredient Carrot Cake

Makes 13x9” pan

 

Ingredients

 

Cake:

 

·         1 cup sugar

·         1 cup canned 100% pumpkin (not pie filling)

·         ¾ cup egg substitute

·         2 ½ cups all-purpose flour

·         2 teaspoons ground cinnamon

·         1 teaspoon baking soda

·         1 ½ teaspoons vanilla extract

·         ½ teaspoon salt

·         3 cups grated carrots (about 5 medium)

Frosting:

 

·         ½ package reduced-fat cream cheese (Neufchatel), softened

·         2 tablespoons butter, softened

·         1 ½ teaspoons vanilla extract

·         1 cup powdered sugar

·         1-2 teaspoons milk, if needed

Garnish (optional)

 

·         Nutmeg

·         1/3 cup chopped pecans, toasted

Directions

  1. Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan; lightly flour. In large bowl, beat granulated sugar, pumpkin and egg substitute with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 ½ teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots. Pour into pan(s).
  2. Bake 13x9-inch pan 40 to 45 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool completely, about 1 hour.
  3. In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, on low speed until smooth and spreadable. Frost 13x9-inch cake, then sprinkle nutmeg and toasted pecans on frosted cake, if desired. Store in refrigerator.
Page: [[$index + 1]]
comments powered by Disqus

Do You Have a News Tip?


If you have any story ideas or a news tip,  let our news desk know.