Carrot Cake Please?!!!!!

Cook Yourself Thin carrot cake recipe
http://www.mylifetime.com/shows/cook-yourself-thin/recipes/carrot-cake
I haven't tried this recipe, but I've made some of their other deserts, which have all been good.

Oh dear. I've been obsessed with carrot cake lately. I want it aaaaaaaaaalllllllllllllllll. O_O

This is super good & super moist. Can't tell it is healthy (only 2 tbsp oil in the whole thing!).

http://www.skinnytaste.com/2010/03/super-moist-carrot-cake-with-cream.html

So just as an FYI, this is the one I made (pretty much because I didn't have to buy a whole bunch of extra ingredients....I had the stuff to make this one) and it is AWESOME!!!!! I added a little nutmeg, used brown sugar instead of white, and added some raisins. You would never guess that it's low fat and quite honestly, I'm going to try to figure out a way to sub out the sugar (not using sweetener if possible) and try it again!

Highly recommend! Thank you!

Also made this one. Used apple sauce instead of oil and half sugar half sweetner. Super yum!

Saved for later

Carrot cake is my default 'to make cake on any occasion' and I always follow Mary Berrys carrot cake (except i just use one large banana instead of 2)

http://www.maryberry.co.uk/recipes/baking/carrot-cake-with-mascarpone-topping

Ingredients•225g (8 oz) self-raising flour
•2 teaspoons baking powder
•150 g (5 oz) light muscovado sugar
•50 g (2 oz) walnut pieces, chopped
•100g (4 oz) carrots, coarsely grated
•2 ripe bananas, mashed
•2 eggs
•150 ml (5 fl oz) sunflower oil

FOR THE TOPPING

•250g (9 oz) tub mascarpone cheese
•2-3 teaspoons vanilla extract
•2 tablespoons icing sugar, sifted
•about 25g (1 oz) walnut pieces, chopped
Special Equipment20 cm (8 inch) deep round cake tin
Makes 1 x 20cm (8 inch) cake

INSTRUCTIONS

Preparation time: about 15 minutes
Cooking time: about 50-60 minutes

1.Lightly grease a 20 cm (8 inch) deep round cake tin and line the base with a circle of non-stick baking parchment. Pre-heat the oven to 180C/350F/Gas 4.


2.Measure all of the ingredients for the cake into a large bowl and mix well until thoroughly blended, an electric mixer is best for this but of course you can also beat by hand with a wooden spoon. Turn the mixture into the prepared cake tin and gently level the surface.


3.Bake in the pre-heated oven for about 50-60 minutes or until the cake is well risen, golden and beginning to shrink away from the sides of the tin. A fine skewer inserted into the centre of the cake should come out clean. Allow the cake to cool in the tin for a few minutes, then loosen the sides of the cake from the tin with a small palette knife or blunt knife, turn the cake out and leave to cool completely on a wire rack.


4.For the topping, mix the mascarpone cheese in a small bowl with the vanilla extract and the sieved icing sugar. Spread evenly over the top of the cake and scatter the chopped walnuts on top. Store in the refrigerator.

This thread is making me salivate.

cookinglight.com has several carrot cake recipes. I've made many of them ( I LOVE carrot cake!) and haven't found one I didn't like.

I really should not have opened this thread when I'm hitting a mid-afternoon slump. Somehow my pre-planned yogurt may not cut it....

Lots of yummy looking recipes....

have to bump for later.

If you really want simple - Duncan Hines has a carrot cake mix that is 200 calories per serving. It would be lower than that by replacing the oil with applesauce and the eggs with egg substitute.

For the Cream Cheese Frosting:
8 oz 1/3 fat Philadelphia Cream Cheese
1 cup powdered sugar
1 tsp vanilla extract

Disclaimer - I have the mix but haven't made it yet.