Skip to content Skip to sidebar Skip to footer
Home / cake / carrot / conley / recipe / rosemary

Rosemary Conley Carrot Cake Recipe

Post a Comment

Lowerfat cake recipes GoodtoKnow
Lowerfat cake recipes GoodtoKnow from www.goodto.com

Ingredients

This Rosemary Conley carrot cake recipe is a delicious and healthier version of the traditional carrot cake. It contains all the familiar flavors of the classic cake, but with fewer calories and fat. To make this delicious cake, you will need:

  • 1/4 cup vegetable oil
  • 1/4 cup applesauce
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 2 cups finely grated carrots
  • 1/4 cup chopped pecans
  • 1/4 cup raisins
  • 1/4 cup sweetened coconut flakes

Instructions

This Rosemary Conley carrot cake recipe is easy to make and requires minimal preparation. Begin by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round baking pan and set aside.

In a large bowl, combine the oil, applesauce, sugar, eggs, and vanilla extract. Mix until the ingredients are well-combined. In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.

Fold in the grated carrots, pecans, raisins, and coconut flakes. Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Nutrition

This Rosemary Conley carrot cake is a healthier version of traditional carrot cake. It is lower in fat and calories, and higher in fiber. One piece of cake (1/12 of the recipe) contains approximately:

  • 220 calories
  • 10g fat
  • 3g saturated fat
  • 27g carbohydrates
  • 2g protein
  • 2g dietary fiber
  • 60mg sodium

This cake is a great option for those who are health-conscious or trying to watch their weight. It is a delicious and satisfying alternative to traditional carrot cake.

Serving Suggestions

This Rosemary Conley carrot cake is delicious served plain, or you can dress it up with a dollop of whipped cream or a drizzle of icing. You can also top it with a sprinkle of toasted pecans or coconut flakes for added texture and flavor. This cake is best served the same day it is made, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Tips and Tricks

This Rosemary Conley carrot cake is a delicious and healthier alternative to traditional carrot cake. To make it even healthier, you can substitute the all-purpose flour with whole wheat flour. You can also substitute the vegetable oil with canola oil or melted butter. If you prefer a sweeter cake, you can increase the amount of sugar to 1 cup.

For a more flavorful cake, you can add a teaspoon of ground ginger or 1/2 teaspoon of ground cardamom. You can also add a teaspoon of orange zest for a hint of citrus flavor. Finally, you can add a few tablespoons of chopped walnuts or almonds for a crunchy texture.

Conclusion

This Rosemary Conley carrot cake is a delicious and healthier alternative to the classic cake. It is lower in fat and calories, and higher in dietary fiber. The cake is easy to make and requires minimal preparation. You can dress it up with a dollop of whipped cream or a drizzle of icing, and top it with toasted nuts or coconut flakes for added texture and flavor. Enjoy!


Post a Comment for "Rosemary Conley Carrot Cake Recipe"