Reduced Calorie Carrot Cake Recipe
A delicious diet friendly desert with carrots and raisins
Ingredients
- 1 1/2 cup Stevia Baking Blend assuming your package is 1:1 ratio to granulated sugar
- 1 cup Light Country Crock or preferred low-cal spread
- 3 large eggs
- 2 cups all purpose flour
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp vanilla
- 1/2 tsp salt
- 3 cups shredded carrots approximately 5 medium carrots, or 6 thin carrots
- 1 cup raisins
- 8 oz Extra Creamy Cool Whip
Instructions
- Preheat your oven to 350F and grease a 13x9 pan.
- Wash your carrots and remove the top and bottom ends from each. Using a sharp knife or potato peeler, remove any particularly ugly spots from the skin of the carrots.
- Using either a food processor with shredder attachment or a box grater, grate your carrots into strings. You should have about 3 cups, give or take a ¼ cup.
- Remove some of the excess liquid from your carrots by squeezing a handful at a time over a bowl, or by wrapping all of the shredded carrot in a cheesecloth and squeezing all together. Now set aside your shredded carrots while you make your cake batter.
- Melt the Light Country Crock in the microwave for 1 minute. Stir to incorporate the solid parts into the liquid. It should be stir-able but not entirely melted.
- Combine the melted Country Crock and the stevia baking blend in the bowl of a stand mixer and blend together until well combined. Test the temperature of the mixture with a finger. It may be lukewarm, but should not be hot. If it is too hot to touch comfortably, set aside for 5 minutes before proceeding to the next step.
- Add the eggs to the mixer bowl and mix just until well combined.
- Add the flour, cinnamon, baking soda, vanilla, and salt to the mixer and mix until well combined, scraping down the sides of the bowl as needed.
- Remove the bowl from the stand mixer and add shredded carrots and raisins. Stir until well combined.
- Pour the batter into the greased 13x9 pan and spread evenly.
- Bake for 40 minutes, or until a toothpick inserted in the center can be removed cleanly.
- Let the cake cool for about 4 hours before frosting evenly with the Cool Whip.
- Serve and keep leftovers in the refrigerator.