Bobby’s Lighter Carrot Cake

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Bobby’s Lighter Carrot Cake

By Bobby Deen

81g Less Sugar
152mg Less Cholesterol

Bobby’s Lighter Carrot Cake

Serves: 10

Ingredients:

2 cups cake flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, at room temperature
2 egg whites, at room temperature
1/2 cup sugar
1/2 cup apple butter
1/4 cup canola oil
2 cups grated carrots (about 3 carrots)
1 (8-ounce) can crushed pineapple, drained

Frosting
1 (8-ounce) package reduced-fat cream cheese (Neufchatel)
1 1/2 cups confectioners’ sugar
1/4 cup plain Greek-style yogurt
1 tablespoon grated lemon zest
1 tablespoon lemon juice
3/4 teaspoon vanilla extract
1/4 cup chopped pecans
Directions:

Preheat the oven to 350°F degrees. Spray two 8-inch round cake pans with nonstick spray. Line with wax-paper rounds; spray with nonstick spray.

Combine the flour, baking powder, cinnamon, baking soda, and salt in a medium bowl.

Beat the eggs and egg whites in a large bowl using a hand mixer until thickened, about 2 minutes.

Gradually add the sugar, beating until light and fluffy, about 2 minutes. Beat in the apple butter and oil just until blended. Add the flour mixture and beat just until blended.

Stir in the carrots and pineapple.

Divide the batter evenly between the pans. Bake until a toothpick inserted into the center comes out clean, 30 – 35 minutes.

Let cool in the pans on racks 10 minutes. Invert the layers onto racks and remove the wax paper; let cool completely.

For the frosting: Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer.

Place 1 cake layer on a serving plate. Spread 1/3 cup of the frosting over the layer. Top with the remaining layer. Spread the remaining frosting over the top and side of the cake. Sprinkle with the nuts.

Prep Time: 10 minutes
Cook Time: 35 minutes
Difficulty: Easy
Yield: 12 servings

Per Serving: 329 Cal; 5 g Protein; 9 g Tot Fat; 2 g Sat Fat; 4 g Mono Fat; 56 g Carb; 2 g Fiber; 29 g Sugar; 81 mg Calcium; 2 mg Iron; 343 mg Sodium; 41 mg Cholesterol

Original recipe courtesy Paula Deen
Lightened Up recipe courtesy of Bobby Dean and the Paula Deen test kitchen

Bobby Deen is the younger son of celebrity chef Paula Deen. Like older brother Jamie, the Savannah resident has helped shape the Deen media empire with a series of highly successful commercial collaborations, ranging from three best selling cookbooks to the series Road Tasted on the Food Network and the award winning Lady and Sons Restaurant in Savannah. On a personal side, he was also named one of People Magazine’s Most Eligible Bachelors in 2007.

Read More From Deen Bros.

Read More From Deen Bros Take it Lighter.

Read More From Bobby Lightens It Up.

Reader Comments:

You can use applesauce in place of the apple butter.

By Michele on October 06, 2010

Want to be added to bobby’s mailing list, I love Paula she cooks like mom, but I like the lighter version also. please add

By cynthia on October 05, 2010

I do not have apple butter for the Lighter Carrot Cake recipe. What can I substitute that with?

By Debby on October 05, 2010

My dad’s birthday is this week and I’m making his cake and he loves Carrot Cake so I’m going to try your recipe. Thanks!

By Marina on October 04, 2010

thank you bobby just what i needed!! my granddaughter wants to lose a few pounds but we always like a little some thing sweet. and she loves carrot cake. thanks again! happy granny in texas

By pamela on August 24, 2010

I also saved your carrot cake receipt for later use.
I also saved the strawberry one.
But I cook like your mother with lots of good old fashion ingredients. very fatten. Are you ever going to get married.

By Jo Ann on August 02, 2010

Pauladeen.com

Bobby’s Lighter Carrot Cake