Low(er) Calorie Carrot Cake

Did you know that carrot cake has an incredibly high calorie content?  I won't mention exactly how high, but trust me it's high! And while I do believe in indulging I would much rather indulge in a larger slice of lower calorie cake than just one slice that comes with a heaping side of guilt.

So, for Easter I made a lower calorie version of traditional carrot cake from Cooking Light and doctored it up myself to bring the calorie content down even further.

While you might be doubting that low cal carrot cake is as good as the real thing everyone at the table had at least two slices and we all counted it as a serving of vegetable for the day!

• Cake:
• 10 1/10 ounces all-purpose flour (about 2 1/4 cups)
• 2 teaspoons baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 2 cups grated carrot
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 6 tablespoons butter, softened
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup low-fat buttermilk-- To lower the fat content I made my own butter milk.  Simply take  1/2 cup of skim milk and add a teaspoon of lemon juice and let it sit of 10 minutes! I made my lactose free by using almond milk.
• Cooking spray
• Frosting:
• 12 ounces cream cheese, softened
• 1/2 cup skim milk
• 1/2 cup powdered sugar
• 1 cup toasted coconut

Preparation

• 1. Preheat oven to 350°.
• 2. To prepare cake, weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, 2 teaspoons baking powder, ground cinnamon, and 1/4 teaspoon salt in a medium bowl, stirring with a whisk. Add 2 cups grated carrot, tossing to combine.
• 3. Place granulated sugar, brown sugar, and 6 tablespoons butter in a large bowl. Beat with a mixer at medium speed until combined. Add eggs, 1 at a time, beating well after each addition. Stir in 1 teaspoon vanilla. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Spread batter into a 13 x 9-inch metal baking pan coated with cooking spray or I used 2 9 inch round pans to make a prettier cake. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean. Cool cake completely on a wire rack.
• 4. To prepare frosting, place softened cream cheese and next 2 ingredients in a medium bowl. Beat with a mixer at medium speed until fluffy. If making a layered cake, thinly spread the top of one cake with icing, then add the other cake on top. Spread frosting evenly over top and side of cake. Sprinkle evenly with toasted coconut.

The carrot cake was the perfect follow up to an easter lunch of ham, lobster stuffed deviled eggs, my momma's potato salad, stuffed jalapenos, AND a green salad.