- Reduced Sugar Carrot Cake -

 

We had a bountiful harvest of carrots last year. We're still eating fresh carrots that were stored in the fridge; however, the supply is dwindling. I like to preserve some carrots by pureeing and then freezing, for use in baking and smoothies.

Filling ice cube trays with cooked, pureed carrot makes thawing easier. I place a cup's worth of "cubed" puree in a small freezer bag, and then place several bags together in a large freezer bag for double protection against freezer burn. The outer bag can be reused.

To thaw the frozen, pureed chunks, simply remove from the bag, place in a microwave-safe bowl, and microwave until thawed, but not hot. It's a good idea to crush with a fork when the chunks begin to thaw, and then continue to microwave a little longer until evenly thawed.  

For this recipe, I use both pureed carrot and fresh, grated carrot. This is a very moist cake, but with a light texture. The quantity fits perfectly into a 10-inch bundt pan. With this pan, your cake will rise nicely and bake evenly all around. You can use a different style of baking pan of course, but you may have to modify the baking time.  

When the cake is baked, with an internal temperature of 200°F (93°C), do not remove from the pan right away, as the cake may not release well. I like to turn the cake pan upside down onto a ceramic cup. Let the cake cool for 10 minutes; then turn back right side up. Use a thin, non-scratch utensil to gently scrape down between the cake and the pan; both the outer and inner edges.

Turn the cake onto a cooling rack or plate, and let cool for another 20 minutes before frosting.

This frosting takes like cheesecake. It is simply cream cheese, yogurt, and a few tablespoons of maple syrup. You don't need sugar or icing sugar to make a delicious icing! The consistency is easy to spread, but not runny.

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RECIPE - Reduced Sugar Carrot Cake              

Prep Time: 20 minutes
Oven Baking Time: 35 minutes
Total Time: 2 hours (this includes time for making carrot puree if you don't have frozen)
Yield: Serves 12 people

Ingredients

Cake

• 1½ cups (360 ml) unbleached all-purpose flour
• ½ cup (120 ml) granulated sugar (or brown sugar)
• 1½ tsp (8 ml) baking soda
• 1 tsp (5 ml) baking powder
• 1½ tsp (8 ml) ground cinnamon
• ¼ tsp (1 ml) salt

• 3 eggs (large)
• ⅔ cup (160 ml) olive or canola oil 
• ¼ cup (60 ml) liquid honey
• 1 tsp (5 ml) pure vanilla extract
• 1 cup (240 ml) carrot puree (thawed from frozen or cooked and pureed fresh carrots)
• ½ cup (120 ml) unsweetened applesauce
• 1 cup (240 ml) grated carrot
• Optional: ½ cup (120 ml) sultana raisins and/or chopped walnuts

Frosting

• 1 brick (250 g) regular cream cheese
• ¼ cup (60 ml) Greek yogurt (vanilla or lemon; no need to add flavoring to frosting if using flavoured yogurt)
• 2 Tbsp (30 ml) maple syrup

Preparation

Cake

1. Measure and place the first 6 dry ingredients into a large bowl, and stir together.
2. In a separate bowl, beat the eggs well. Add the oil, honey and vanilla, and beat. Add the carrot puree and applesauce and beat until blended. 
3. Add the wet ingredients into the dry ingredients, and mix with a big wooden spoon until well-blended.
4. Fold in the grated carrot and optional raisins/walnuts with the big spoon.
5. Pour into a well-oiled non-stick 10-inch bundt pan and spread evenly.
6. Bake on the middle rack of a preheated 350°F (175°C) oven for 35-40 minutes, or until an internal thermometer reads 200°F (93°C). 
7. Do not remove from the pan right away, as the cake may not release well. I like to turn the cake pan upside down onto a ceramic cup. Let the cake cool for 10 minutes; then turn back right side up. Use a thin, non-scratch utensil to gently scrape down between the cake and the pan; both the outer and inner edges. Turn the cake upside down to release onto a plate or wire rack, and let cool.

Frosting

1. Thaw the cream cheese (if not already thawed in the fridge overnight) in the microwave by doing the following: Remove the cream cheese from all packaging, cut into small cubes, and place in a microwave-safe bowl. Microwave for 20 seconds. If not soft yet, microwave for an additional 10 seconds. It should not be hot.
2. Beat the cream cheese well, before adding the remaining ingredients, to ensure a smooth, lump-free frosting.
3. Add the yogurt and maple syrup and beat until well-blended. Spread the frosting evenly. Enjoy!
4. Cover and keep the cake refrigerated.

I hope you enjoy this recipe. Please leave a comment or feedback if you tried the recipe.

Nutrition Facts