We offer you a delicious carrot cake recipe that you won't get enough of. If you prefer fewer calories, there is a note below the recipe on how you can substitute some ingredients.

  • 1/2 cup chopped walnuts
  • 2 cups whole wheat flour
  • 2 TL Backsoda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 3 large eggs
  • 1 1/2 cups sugar
  • 3/4 cup fat-free buttermilk
  • 1/2 cup canola oil
  • 1 TL Vanilleextrakt
  • 1 can pineapple compote, drained (reserve the juice), pineapple strained
  • 2 Bagsgrated carrots(approx. 4-6 medium sized ones)
  • 2 cups unsweetened shredded coconut
  • 2 tbsp coconut chips (or coconut flakes)
  • 340 g soft low-fat cream cheese
  • 1/2 cup powdered sugar

preparation

This recipe is not only quick to prepare, but also pretty simple:

  1. For the cake: Preheat oven to 175 degrees. Grease a cake tin (approx. 9 x 13 cm).
  2. Roast the walnuts in a small baking pan for about 5-10 minutes.
  3. Combine flour, baking soda, salt and cinnamon in a medium bowl. In a large bowl, mix eggs, sugar, buttermilk, oil, vanilla and 1/4 cup pineapple juice until well combined. Stir in pineapple, carrots and coconut flakes. Add the dry ingredients and mix well. Then stir in the nuts. Distribute the finished dough evenly in the baking pan.
  4. Bake for 40-45 minutes (toothpick test). Allow to cool.
  5. For the glaze: Spread desiccated coconut on a baking tray and bake at 150 degrees until golden brown (5-10 minutes).
  6. Mix the cream cheese, powdered sugar and vanilla until a creamy mixture is formed. Spread the cooled cake with this glaze. Sprinkle with coconut flakes.
  7. A moist carrot cake with fewer calories is also possible: replace sugar with 3/4 cup sweetener and 3/4 cup sugar. Use a sweetener that is suitable for baking. Powdered sugar can also be replaced with sweetener. However, some people notice a certain aftertaste.

Delicious and healthy

For a child's birthday