Light Carrot Cake (less calories, fat and cholesterol)

Something I never once had in my childhood, my mother never made and I didn't know I liked until I was married with children is... carrot cake. First made in the early 1990's I discovered carrot cake with cream cheese frosting is a dessert fit for a king and I've been hooked ever since.

I typically make the nice 'fattening' version. I use eggs, I use butter and I use oil. Sometimes I do substitute applesauce for the oil but honestly applesauce doesn't last long around here! My son and husband can have an extra large jar of it gone within a day or two so for that reason only I don't regularly substitute applesauce for oil.

This is a recipe for a 'lighter' Carrot Cake from a cooking magazine I bought about 8 years ago. I have made this version and it was good, but because I don't keep egg substitute on hand and I've already explained about the applesauce, you'll probably make this one more often than I do. Considering this version has a third less calories, less than half the fat and less cholesterol maybe I should buy my applesauce and egg substitute in bulk!

Light Carrot Cake

1 1/2 c sugar
1/2 c 1 % buttermilk
1/4 c canola oil
1/4 c unsweetened applesauce
2 eggs
1/4 c egg substitute
2 t vanilla extract
2 1/4 c flour
1 T cinnamon
1 1/2 t baking soda
1 t grated orange peel
1/2 t baking power
1/2 t salt
2 c finely shredded carrots
1 - 8 oz. can crushed pineapple, drained
1/2 c chopped walnuts

1/4 c sugar
2 T butter
2 T 1% buttermilk
1 t light corn syrup
1/4 t baking soda
1/2 t vanilla

1 pkg. (8 oz.) reduced fat cream cheese
2 T butter
1 t vanilla
1 t orange juice
1 t grated orange peel
5 c powdered sugar

Combine the first 7 ingredients for the cake down to the flour and dry ingredients. Mix smooth. Combine the dry and add to the buttermilk mixture. Stir in the carrots and pineapple and nuts (if you use them). Bake in 3 prepared 9 inch round pans at 350 for 30-35 minutes until done.

In a saucepan combine the glaze ingredients and boil 1-2 minutes. Remove from heat and pour over warm cakes. Cool completely before removing from pans.

Combine all the frosting ingredients except the sugar and then add that last. Layer the cakes with 1/3 c frosting between. Frost top and sides of cakes.Print Friendly and PDF