Healthy Low Fat Carrot Cake with Cream Cheese Frosting

You’d think a cake made with carrots would be healthy, but traditional carrot cake is anything but.  It’s laden with fat and sugar and then packed with even more calories from pineapple and nuts.  This recipe keeps the best part of a traditional cake  and lightens them.

It makes use of Stevia and Agave Nectar.  Both are likely available in your local grocery store but you can also purchase them online. Each should be a staple in your healthy home pantry. Another item to have is organic non-stick spray.  We like O Organics Canola Oil Cooking Spray, we buy ours at Safeway.

Can’t find whole wheat pastry flour?  Try the organic isle.  We like Bob’s Red Mill Organic Whole Wheat Pastry Flour – it’s generally available everywhere, but is also available online.

Prefer cupcakes?  No problem – just divide the dough into 20 mini cupcake wrappers or 12 standard sizes (nutritional information will increase for this size).  Bake for 8-10 minutes for minis and 15-20 minutes  for full size cupcakes or until done when toothpick inserted in the center comes out clean.

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