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Celebrating Modern Jewish Living Through Food, Tradition, and Family

Fresh Carrot Cake – Healthy Option

Fresh carrot cake is a healthier version of the classic dessert that’s every bit as scrumptious but gentler on your waistline.

The Backstory: Who says you can’t have your cake and eat it too? My Fresh Carrot Cake is a healthy take on the traditional recipe with all the flavor of the original version, but with less saturated fat. Isn’t that what life’s all about? Enjoying the things you love in moderation without all the guilt. This cake is perfect all year round and especially in the autumn months, when the warm fall spices work so well with other seasonal recipes and cooking. This is a terrific dessert for Rosh Hashanah, Sukkot, Thanksgiving, and even for a break fast buffet at Yom Kippur. More of the Backstory after the recipe

Fresh Carrot Cake - Healthy Option

Everyone's favorite fall cake gets a healthy makeover but the taste remains the same! Warm cinnamon, nutmeg, allspice and vanilla come together with fresh carrots and crunchy walnuts to create an absolute taste sensation.
Course Desserts
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 16 servings

Ingredients

  • 2 whole eggs, large
  • 1/2 cup egg whites
  • 3/4 cup canola oil
  • 1 3/4 cups sugar
  • 2 tsp. vanilla extract
  • 3/4 cup whole wheat flour
  • 1 1/4 cups all-purpose white flour
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 1/2 tsp. Salt
  • 1 1/2 tsp. ground cinnamon
  • 1/4 tsp. allspice
  • 1/4 tsp. nutmeg
  • 3 cups grated carrots
  • 1/3 cup chopped walnuts

Instructions

  1. Beat together eggs, egg whites, oil, sugar, and vanilla extract in a large bowl. Set aside.
  2. In a separate bowl, mix the flours, baking soda, baking powder, salt, cinnamon, allspice and nutmeg together. Stir in the egg mixture and the grated carrots to the flour mixture and stir until blended. Fold in the chopped walnuts.
  3. Pour into a prepared non-stick 13 x 9 pan (or one sprayed with non-stick spray).
  4. Bake at 350 degrees until a toothpick inserted into center of cake comes out clean, 40 to 50 minutes. Let cool and serve.

Recipe Notes

170​​

Nutrition Information Per Serving
Calories:  170
Total Fat: 2.5g
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 25mg
Protein: 4g
Carbohydrates: 34g
Sodium: 320mg
Fiber: 2g
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Franceen Friefeld, RD., LD., P.H.Ec.

Franceen Friefeld, RD., LD., P.H.Ec.

Franceen is one of country's leading voices in nutrition and health with 30 + years of experience as a senior food management executive, author, speaker, and TV host. Fran's followers adore her because she believes you should be able to have your kugel and not feel guilty about it. Her recipes, humor, and realistic approach to enjoying food and cutting through the hype of fad diets and quick fixes are what make her approach to a balanced lifestyle loved by so many.
Franceen Friefeld, RD., LD., P.H.Ec.

Latest posts by Franceen Friefeld, RD., LD., P.H.Ec. (see all)

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