Best 3 No Cholesterol Carrot Cake Recipes

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**Indulge in a Wholesome Treat: Cholesterol-Free Carrot Cake Delights**

Prepare to tantalize your taste buds with a healthier version of the classic carrot cake, reimagined to cater to those with dietary concerns. This collection of no-cholesterol carrot cake recipes offers a guilt-free indulgence, using wholesome ingredients that maintain the delectable flavor and moist texture you love. From a traditional version to unique variations like a gluten-free and vegan option, these recipes are designed to satisfy every palate. Get ready to impress your family and friends with a delectable carrot cake that combines taste, health, and convenience.

Here are our top 3 tried and tested recipes!

THE CARROT CAKE RECIPE



THE Carrot Cake Recipe image

Provided by Natasha of NatashasKitchen.com

Categories     Medium

Time 1h30m

Number Of Ingredients 18

3 cups carrots (peeled and grated)
2 cups all-purpose flour
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
4 eggs
1 cup honey
1/2 cup canola oil (or extra light olive oil for an even healthier cake!)
2 tsp vanilla extract
1 cup applesauce
1 cup crushed walnuts (toasted on a skillet (optional - I omitted since not everyone in my family eats nuts).)
2 cups powdered sugar
16 oz cream cheese
2 sticks unsalted butter
1 Tbsp pure vanilla extract
1/2 cup walnuts (coarsley chopped and toasted on a skillet)
1/4 cup to drizzle over the top

Steps:

  • Preheat the Oven to 350 degrees F. Butter and flour 2 round cake pans.
  • In a medium bowl, whisk together 2 cups flour, 1 tsp baking soda, 1 1/2 tsp baking powder, 1/2 tsp salt and 1 1/2 tsp cinnamon.
  • In a large bowl beat eggs on high speed until foamy (1 min), Add 1 cup honey and beat on high another 4 min. Blend in 1/2 cup canola oil, 2 tsp vanilla and applesauce.
  • Add in the flour mixture 1/2 cup at a time and mix until it is just incorporated into the batter.
  • Use a spatula to fold in the grated carrots and walnuts (if using) just until combined.
  • Divide the batter equally among the two cake pans and bake at 350 degrees F for 25-30 minutes; a toothpick inserted in the center should come out clean (mine was closer to 30 min).
  • Tip: While cakes are in the oven make your frosting and refrigerate frosting until ready to use.
  • Remove cakes form the oven and once they are cool enough to handle, remove from cake molds and let them cool completely to room temp before assembling and frosting your cake. Note: if the cakes are still warm, your frosting will melt.
  • In the bowl of a stand mixer fitted with the whisk attachment, mix the 2 sticks of butter with 2 cups powdered sugar on low speed or until combined (1 min) Don't start on high speed or you will be surrounded in a cloud of powdered sugar. Increase speed to high and beat until the mixture is pale and fluffy (2 min).
  • Add cream cheese 1-piece at a time and mix until combined. (I waited maybe 3 seconds in between each piece; it's one after another really. Once all of the cream cheese is incorporated. continue to beat 1 more minute.
  • Add 1 Tbsp vanilla and mix until combined (1 min). Refrigerate frosting until ready to use.
  • Place your first (fully cooled) cake layer down on a cake platter. Cover the top generously with frosting.Top with the second cake layer and frost the top and sides until smooth.
  • I pulled the frosting up all around the cake (If you don't have an icing knife, you can use a spoon) to make the "column" effect on the sides. I then used my WILTON 1M large frosting tip and a pastry bag to pipe the pattern all around the top rim of the cake.
  • Top the cake (staying inside the border) with toasted coarsely chopped walnuts and drizzle generously with honey. This cake is best eaten the same day, but refrigerate the cake if not serving right away and let it sit at least 1 hour at room temp before serving to give the frosting and cake a chance to soften up.

HEALTHY CARROT CAKE



Healthy Carrot Cake image

The best healthy carrot cake recipe with pineapple, whole wheat flour, and skinny cream cheese frosting made with Greek yogurt! So Moist!

Provided by Erin Clarke / Well Plated

Categories     Dessert

Time 1h30m

Number Of Ingredients 25

1 2/3 cups unbleached all-purpose flour
3/4 cup whole wheat pastry flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1 large egg (at room temperature)
2 large egg whites (at room temperature)
1 1/4 cups light brown sugar (lightly packed)
1/4 cup canola oil
2 teaspoons vanilla extract
2 1/2 cups grated carrots ((about 3 large or 4 small/medium))
1 cup crushed pineapple (drained)
1/2 cup shredded sweetened coconut
2/3 cup buttermilk (at room temperature)
1/2 cup walnuts (or pecans, toasted and roughly chopped )
1/4 cup raisins, (golden raisins, or dried cranberries (optional))
3 ounces reduced-fat cream cheese
2 tablespoons Greek yogurt
2 tablespoons unsalted butter (softened)
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract (optional)
1/8 teaspoon kosher salt
1 1/4 cups powdered sugar
toasted chopped pecans (or walnuts)

Steps:

  • Preheat the oven to 350 degrees F. Lightly spray a 10-inch springform pan with nonstick spray.
  • In a medium bowl, stir together the all-purpose flour, whole wheat flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
  • In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, beat together the egg, egg whites, brown sugar, canola oil, and vanilla extract on medium speed until well combined. Add the grated carrots and beat for 1 minute. Add the pineapple and shredded coconut and beat just until incorporated.
  • With a wooden spoon, stir in half of the flour mixture, just until the flour almost disappears. Stir in the buttermilk. Add the remaining flour mixture, continuing to stir in by hand, just until combined. Gently fold in the walnuts and raisins.
  • Pour the batter into the prepared baking pan. Bake for 40 to 45 minutes, until a toothpick inserted into the center comes out clean. (Check at the 30-minute mark-if the edges of the cake are browning too quickly, tent with foil, then return to the oven to finish baking.) Remove the cake from the oven and let cool completely in the pan. Run a dull knife, such as a butter knife, along the edge of the cake to loosen, then unmold it. Carefully transfer the cake to a serving plate.
  • Meanwhile, prepare the frosting: In a medium bowl, beat together the cream cheese, Greek yogurt, butter, vanilla extract, almond extract (if using), and salt at medium speed for 2 minutes, until fluffy and well combined. Reduce the mixer speed to low and gradually add the powdered sugar, increasing the speed to medium as you go. Beat for 1 to 2 minutes until well combined.
  • Spread the frosting evenly over top of the cooled cake. Sprinkle with toasted nuts and serve.

Nutrition Facts : ServingSize 1 (of 10), Calories 460 kcal, Carbohydrate 71 g, Protein 9 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 30 mg, Fiber 4 g, Sugar 45 g

LOW-FAT CARROT CAKE



Low-Fat Carrot Cake image

"Loaded with spice and carrot flavor, this moist and luscious cake is guaranteed to impress." Rebecca Baird - Salt Lake City, Utah

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 19

2 cups packed brown sugar
1/2 cup buttermilk
2 egg whites
1 egg
2 tablespoons canola oil
1 teaspoon vanilla extract
2-1/2 cups cake flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon salt
3 cups grated carrots
1 can (8 ounces) unsweetened crushed pineapple, drained
2 ounces reduced-fat cream cheese
1 cup confectioners' sugar
1/2 teaspoon lemon juice
1/8 teaspoon vanilla extract

Steps:

  • In a large bowl, beat the brown sugar, buttermilk, egg whites, egg, oil and vanilla until well blended. Combine the flour, baking soda, spices and salt; gradually beat into sugar mixture until blended. Fold in carrots and pineapple. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. , In a small bowl, beat cream cheese until fluffy. Add the confectioners' sugar, lemon juice and vanilla; beat until smooth. Drizzle over cake.

Nutrition Facts : Calories 263 calories, Fat 3g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 98mg sodium, Carbohydrate 56g carbohydrate (37g sugars, Fiber 1g fiber), Protein 3g protein.

Tips:

  • Use a food processor or grater to finely shred the carrots. This will help them blend into the batter evenly and create a moist, flavorful carrot cake.
  • Don't overmix the batter. Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix just until the ingredients are combined.
  • Use a bundt pan or tube pan to bake the cake. This will allow the cake to rise evenly and prevent it from becoming too dense.
  • Let the cake cool completely before frosting it. This will help the frosting set properly and prevent it from melting.
  • Store the carrot cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 2 months.

Conclusion:

This no-cholesterol carrot cake is a delicious and healthy dessert that is perfect for any occasion. It's moist, flavorful, and has a beautiful golden color. The cream cheese frosting is the perfect finishing touch, and it adds a touch of sweetness and richness. Whether you're looking for a special treat for a party or a simple snack to enjoy at home, this carrot cake is sure to please everyone.

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