Celebrating Modern Jewish Living Through Food, Tradition, and Family
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
- 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
Beat together eggs, egg whites, oil, sugar, and vanilla extract in a large bowl. Set aside.
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.
Pour into a prepared non-stick 13 x 9 pan (or one sprayed with non-stick spray).
Bake at 350 degrees until a toothpick inserted into center of cake comes out clean, 40 to 50 minutes. Let cool and serve.
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