I created this low fat carrot cake recipe for Colin’s birthday this year, not knowing (after all these years!) that he doesn’t really care for carrot cake. Luckily, he loved it and when I told him it was lowfat, he was happily surprised. The fat in this recipe comes from the eggs in the cake and the oil used for greasing the pan. And of course, the icing. I enjoy the fact that it’s lowfat, but like the ease of the preparation even more. The cake is heavenly scented with homey spices and topped with a creamy icing that just melts in your mouth.
Ingredients
- 3 cups shredded carrots
- 4 eggs
- 1 cup non-fat milk
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
Directions
| Preheat oven to 350 degrees. Grease and flour a 9’x13″ baking pan. Set aside. Combine all ingredients in a large mixing bowl. Beat at low speed for about 30 seconds to combine all ingredients. Turn mixer to high and continue to beat for about one minute until mixture is combined really well. Pour batter into baking pan and cook for 30-35 minutes or until toothpick inserted comes out clean. (The cake will be really dark brown). Remove from oven and place on a cooling rack to cool. While it cools, prepare the icing. | |
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Icing: 2 ounces lowfat cream cheese, at room temperature 2 tablespoons butter, at room temperature 1 cup powdered sugar 1 teaspoon vanilla 1 tablespoon nonfat milk Beat cream cheese and butter together until smooth and blended. Add sugar, vanilla, and milk and beat well until completely smooth and all ingredients are incorporated. (I call this an icing because it isn’t firm like frosting, rather, it’s quite creamy and icing-like). Spoon icing onto the cake in the pan (iced in the pan is what makes it homestyle) and spread with the back of the spoon. |
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| Then just slice and serve. | |
Tips:
Rather than oiling and flouring the baking pan, I use a baking spray that is oil and flour combined, so all I have to do is spray it on and I’m done. Baking sprays can be found on the shelves of the baking aisle in grocery stores, most often with the oil.
*Post Edit* Baking the cake in a 9″x9″ pan will result in a cake that is a little more on the dense side. If you prefer it to be less dense, bake in a 9″x13″ pan for 30-35 minutes or until toothpick inserted comes out clean.
Notes:
I love homestyle cakes because there’s no pressure on making them perfect and there’s a sort of comfort in that. Let’s just relax and eat cake.
Frosting a cake “homestyle” decreases the amount of frosting used, as there’s none going on the sides.
The scent of this cake makes a happy home. I’m not kidding, just bake it up and the scent will make everyone smile.
IT'S ME, SERENA!
In 2002, I was dreaming of creating a fun and happy little event to sell my vintage and handmade goods. In 2002, I held my first event in my neighbor's barn along with a handful of friends. The sale became wildly popular and began attracting visitors from across the country and recognition in national magazines. Today The Farm Chicks Vintage & Handmade Fair fills the Spokane County Fairgrounds and features hundreds of creatively and carefully curated spaces packed with vintage and handmade goods. Many describe it as a bucket list event, magical, inspirational, and the best event of its kind in the USA. I describe it as the best weekend of the year!
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THE FARM CHICKS
P.O. BOX 9866
SPOKANE, WA 99209
COPYRIGHT 2024
THE FARM CHICKS
P.O. BOX 9866
SPOKANE, WA 99209