Low Cholesterol Carrot Cake
A moist, flavorful low-cholesterol carrot cake featuring warm spices, raisins, and nuts, perfect for health-conscious dessert lovers or those seeking a hearty, wholesome treat.
Ingredients
- 3/4 cup sugar ⓘ
- 1 1/2 cups water ⓘ
- 1 cup raisins ⓘ
- 2 cups grated carrots ⓘ
- 1 tablespoon butter ⓘ
- 1 teaspoon ground cloves ⓘ
- 1 teaspoon cinnamon ⓘ
- 1/2 teaspoon nutmeg ⓘ
- 1 cup chopped nuts ⓘ
- 1 1/4 cups whole wheat flour ⓘ
- 1 1/8 cups all-purpose flour ⓘ
- 2 teaspoons baking powder ⓘ
- 1 teaspoon baking soda ⓘ
- 1/2 teaspoon salt ⓘ
Instructions
- Mix sugar, water, raisins, grated carrots, butter, ground cloves, cinnamon, nutmeg, and chopped nuts together in a large bowl.
- Add the whole wheat flour, all-purpose flour, baking powder, baking soda, and salt to the mixture. Stir just to combine.
- Divide the batter evenly between 2 oiled loaf pans.
- Bake at 375°F (190°C) for 1 hour 10 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a healthier option, consider using unsweetened applesauce in place of butter to reduce fat content. You can also substitute half of the all-purpose flour with oat flour for added fiber. If you prefer a sweeter cake, increase the sugar slightly, or add a touch of honey. For extra flavor, try adding a teaspoon of vanilla extract to the batter.
Serving Suggestions
This low cholesterol carrot cake pairs beautifully with a dollop of Greek yogurt or a light cream cheese frosting. Serve it alongside fresh fruit or a side of herbal tea for a delightful afternoon snack. For a more indulgent option, consider serving it with a scoop of vanilla ice cream for dessert.
Storage & Reheating
To store leftovers, wrap the cooled carrot cake tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be kept at room temperature for up to 3 days or refrigerated for up to a week. For reheating, place slices in the microwave for about 10-15 seconds until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Low Cholesterol Carrot Cake contains roughly 1208 calories, with 23g protein, 191g carbohydrates, and 44g fat. It is an excellent source of vitamin A (257% of the Daily Value), dietary fiber (118% of the Daily Value), and potassium (55% of the Daily Value). Note that it is relatively high in sodium, at 2167mg per serving (94% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of flour in this recipe?
Yes, you can experiment with different flours like almond flour or coconut flour, but be aware that it may change the texture and moisture of the cake. If using gluten-free flour, check the packaging for specific ratios and adjustments needed.
How can I make this cake more flavorful?
Adding ingredients like crushed pineapple or grated ginger can enhance the flavor profile of the carrot cake. You can also mix in some lemon zest for a refreshing citrus note that complements the spices well.
Is there a way to make this cake vegan?
Yes, to make the cake vegan, replace the butter with a plant-based alternative like coconut oil or vegan butter. Additionally, you can substitute the sugar with coconut sugar or maple syrup and use a flaxseed meal mixed with water as an egg replacer if the recipe calls for eggs.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).