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Spicy Carrot Cake

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For cake
  Vegetable oil spray 1
  Whole wheat flour 2 Cup (32 tbs)
  All purpose flour 2 Cup (32 tbs)
  Salt 1⁄2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Baking powder 1 Tablespoon
  Ground allspice 1 Teaspoon
  Ground cinnamon 2 Teaspoon
  Vegetable oil 3⁄4 Cup (12 tbs)
  Firmly packed brown sugar 1 3⁄4 Cup (28 tbs)
  Egg whites 6 Large
  Strained carrots 14 1⁄2 Ounce, baby food (1 Jar)
  Vanilla extract 1 Tablespoon
  Grated carrots 2 Cup (32 tbs) (Packed)
  Crushed pineapple 1⁄2 Cup (8 tbs), drained
  Fresh lemon juice 2 Tablespoon
  Chopped walnuts 1⁄4 Cup (4 tbs)
For topping
  Part skim ricotta cheese 1 Cup (16 tbs)
  Double thick yogurt 3⁄4 Cup (12 tbs)
  Confectioners sugar 3⁄4 Cup (12 tbs)
  Lemon 1 , grated rind
  Vanilla extract 1 Teaspoon

Preheat oven to 350° F.
Spray a nonstick Bundt pan with vegetable oil spray.
In a large bowl, sift together flours, salt, baking soda, baking powder, allspice and cinnamon.
Mix until evenly distributed.
Set aside.
In another large bowl, combine oil, brown sugar, egg whites, strained carrots and vanilla.
Mix until fully blended and no lumps remain.
Place the grated carrots, pineapple and lemon juice in another bowl.
Mix well.
Add the flour mixture and carrot-pineapple mixture alternately to the liquid mixture, beginning and ending with the flour.
Stir in nuts, being careful not to overmix.
Pour batter evenly into prepared pan.
Bake on middle rack of oven for 55 minutes, or until a cake tester inserted into the center comes out moist, but not wet.
Remove from oven and let cool on wire rack 5 minutes.
Remove cake from pan, and when completely cooled, wrap with aluminum foil to retain moisture.
Place all topping ingredients in a large bowl.
Using an electric mixer, mix for about 1 minute, or until no lumps remain.
Refrigerate for 30 minutes before serving.
Place a dollop of topping on each slice of cake.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6288 Calories from Fat 1942

% Daily Value*

Total Fat 220 g338.5%

Saturated Fat 40.4 g201.9%

Trans Fat 0 g

Cholesterol 98.3 mg32.8%

Sodium 4067.4 mg169.5%

Total Carbohydrates 985 g328.3%

Dietary Fiber 68.8 g275.2%

Sugars 529.8 g

Protein 128 g256.2%

Vitamin A 1397.7% Vitamin C 163.2%

Calcium 277.4% Iron 174%

*Based on a 2000 Calorie diet


Spicy Carrot Cake Recipe