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Receta Bundt Beauty Carrot Cake with/without Cream Cheese Frosting

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2 votos | 6804 views

Most cooks have a favorite carrot cake recipe, so this one is up for consideration to those who haven't singled one out yet! I have tweaked the recipe over time and it meets my needs for a healthier version than the typical recipe, yet satisfies the discriminating carrot cake lover's taste buds! I usually serve it plain with a dusting of powdered sugar for family dinners or as a light dessert, but if it's to go to a potluck or gathering I give in and frost it. Served plain, each portion (1/16 of the cake) WILL SAVE YOU 210 calories, 6 fat grams, and 40 grams carbohydrates than the frosted version. Now you know why I go plain!

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 16
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Ingredientes

Cost per serving $0.43 view details

Direcciones

  1. CAKE: Preheat oven to 325 degrees. Spray a bundt cake pan with vegetable spray (I use the spray variety with flour); set aside.
  2. Place cooking oil, sugar, eggs and 1 teaspoon vanilla extract in large mixing bowl and beat well for 1-2 minutes.
  3. In another bowl stir together the flour, baking powder, baking soda, cinnamon and salt.
  4. Add dry ingredients and carrots to the egg mixture and stir well until combined.
  5. Push batter into prepared bundt cake pan and bake about 45 minutes until cake is firm and lightly browned.
  6. Cool pan on rack 10 minutes, then remove cake from pan and allow it to cool to room temperature.
  7. FROSTING (Optional): Place butter, cream cheese, vanilla extract and powdered sugar in medium-size mixing bowl. Beat well. Stir in chopped walnuts. Frost tops and all sides of bundt cake.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 97g
Recipe makes 16 servings
Calories 326  
Calories from Fat 132 40%
Total Fat 14.96g 19%
Saturated Fat 3.45g 14%
Trans Fat 0.23g  
Cholesterol 57mg 19%
Sodium 280mg 12%
Potassium 157mg 4%
Total Carbs 45.86g 12%
Dietary Fiber 2.5g 8%
Sugars 32.39g 22%
Protein 4.3g 7%
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Evaluaciones

  • I made this cake tonight, and I will make it again and again. The only problem was not as moist as I hoping for, easy fix. I will check it after 40 minutes next time I make it.
    Yo he cocinado/probado esta receta

    Comentarios

    • Salad Foodie
      29 de Julio de 2013
      Tami ~ it occurred to me that besides baking too thoroughly, another contributing factor is that this recipe originally had 1 cup of oil, instead of 2/3 cup. I lightened it by reducing the oil, but did not add in any applesauce to compensate. When I tweak recipes like this to reduce fat and sugar, I expect a somewhat compromised outcome, but it's one I can live with and am well used to by now.
      • Salad Foodie
        27 de Julio de 2013
        Thanks for your review Tammi. With a new recipe I usually allow for oven and baking pan differences with baking time and shave off a few minutes to check and be sure too. Hope it is more moist next time!
        • Arturo Féliz-Camilo
          25 de Octubre de 2011
          I have to try this!

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