Guiltless Carrot Cake

Guiltless Carrot CakeCarrot cake is one of the great loves of my life.

It’s a tough world out there for carrot cake. WIth all of the competition and hubbub from the chocolate and red velvet cakes of the world, carrot can sometimes get overlooked. But it shouldn’t! It’s moist, it’s satisfying, it’s rich, and when done well, it’ll beat any ho-hum chocolate cake around…. which is why I created my Guiltess Carrot Cake. Carrot Cake Full of all of the good and none (ok, well, almost none) of the bad of traditional carrot cake, this little baby will satisfy your cravings without piling on the calories.

Guiltless Carrot Cake
Write a review
  1. 3 cups carrots, freshly grated
  2. 1/4 cup light brown sugar
  3. 2 eggs
  4. 2 tsp vanilla
  5. 1 cup Splenda
  6. 1/2 cup 0% fat Greek yogurt (plain or vanilla)
  7. 1/2 cup pineapple, crushed
  8. 1 cup oat flour
  9. 1/2 cup all purpose flour
  10. 2 tsp cinnamon
  11. 1/4 tsp salt
  12. 1 tsp baking soda
  13. 2/3 cup raisins
  14. 2/3 cup crushed walnuts
  1. In a medium-sized bowl, mix together grated carrots and brown sugar. Set aside for at least 30 minutes.
  2. Preheat oven to 350F/180C and grease two six inch cake pans or one 10 inch cake pan.
  3. In a large bowl, mix together eggs, Splenda, greek yogurt, and vanilla.
  4. Add flour, salt, cinnamon, and baking soda. Mix to form a loose batter.
  5. Finally, add pineapple, carrots, raisins, and walnuts. Mix to incorporate.
  6. Pour batter into prepared pans, filling 2/3 full.
  7. Bake for 35-45 minutes, or until top begins to crack.
  8. Serve plain or with dollop of cream cheese frosting (if you're feeling cheeky).
Diary of a Formerly Fat Girl

She’s a thing of beauty, isn’t she?carrotcake2


March 28, 2014 DessertRecipesVegetarian