This version of Light Carrot Cake is taken from Cook’s Illustrated, November 2006. Carrot cake is often thought of as a healthy alternative to other cakes but names can be deceiving. The problem is although carrot cake sounds healthy for its use of vegetable oil in place of butter and use of carrots as a natural sweetener, most versions of carrot cake tip the scales at 500 calories and 31 grams of fat per slice.
This Light Carrot Cake has the natural sweetness of the carrots and has reduced amount of oil and egg. In order to keep the cake light, the eggs and sugar mixtures is whipped to incorporate air in it. This keeps the cake from being too dense.
