The carrot contains more sugar than any other vegetable except the beet. As a result, carrots have been used as a "sweet" ingredient for hundreds of years. Carrot cakes are a delicious option for dessert, and although we can't say it counts as a vegetable serving, it can be a healthy end to a meal. Traditional carrot cakes are laden with fat and sugar, making them waistline-busters.
With a few simple changes we were able to give this classic dessert a face-lift. FoodFit's executive chef Bonnie Moore was able to cut more than 100 calories and a remarkable 10 grams of fat without losing the delicious taste or moist texture!
Bonnie was able to make these changes by:
- Reducing the amount of butter used
- Using 1 whole egg and 1 egg white, instead of 2 whole eggs
- Adding pineapple and raisins for moistness and flavor
- Reducing the amount of walnuts used
- For the icing, choosing low-fat cream cheese, reducing the amount of sugar used and eliminating the butter
