Wednesday, April 24, 2013

Wellness Wednesday: Light on Calories vs. Not So Much


I love carrot cake.  However, at approximately 575 calories a slice (cue Norman Bates Music), it is no longer an option for me. I went on the hunt for a lighter yet still tasty version.  I found a healthier version (lighter/less calorie version) on allrecipes.com.

HEALTHIER VERSION 



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Ingredients:
4 eggs
3/4 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups whole wheat pastry flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans


Frosting:
1/4 cup butter, softened
1 (8 ounce) package Neufchatel cheese, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans


Directions:
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
  2. Beat together eggs, oil, white sugar, and 2 teaspoons vanilla extract in a large bowl. Mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
  3. Bake in preheated oven until a toothpick inserted into center of cake comes out clean, 40 to 50 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  4. To make frosting: Combine butter, Neufchatel cheese, confectioner's sugar, and 1 teaspoon vanilla extract. Beat until mixture is smooth and creamy. Stir in chopped pecans. Spread frosting over completely cooled cake.
This lighter version is approximately 399 calories pers serving.  It isn't as moist as more decadent recipe, but still yummy!  Careful not to overeat, or else you defeat the purpose of the lighter recipe.


CALORIE DENSE  (But Delicious)



                   Ingredients:

4 eggs
1 1/4 cup vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoon ground cinnamon
3 cups grated carrots
1 cup chopped pecans

Frosting:
1/2 cup butter, softened
8 ounces cream cheese, softened
1 teaspoon vanilla extract
1 cup chopped pecans

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
  3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
This recipe is sooo good that it just might convert non carrot cake eaters into partakers.  Very decadent. VERY CALORIE DENSE (almost 600 calories a serving)!!!!


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3 comments:

  1. Not a huge fan of carrot cake but happy for you nonetheless!

    ReplyDelete
    Replies
    1. Lucky for you. Cause as you can see it is calorie packed o_0

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  2. I LOVE carrot cake omg! Thanks you for this recipe. I love to bake, but I only make that around thanksgiving so that everyone else can eat it :)

    ReplyDelete