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, sugar and oil mixtures is whipped to incorporate air in it. This keeps the cake from being too dense.
This Light Carrot Cake is moist and rich without being soggy and greasy from an overabundance of fat.
- vegetable cooking spray
- 2 1/2 cups unbleached all-purpose flour
- 1 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon table salt
- 3 large eggs
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 pound carrots (about 6 medium), peeled and grated (about 3 cups)
Click on the link below for the instructions.