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Best Low-Fat Carrot Cake Recipe (Use Grape Seed Oil Instead of Butter/Margarine)

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Ingenira has been working as an online writer for at least six years. Among dozens of other topics, she loves to write about baking.

This is the best Carrot Cake I have ever tasted!

This is the best Carrot Cake I have ever tasted!

The best compliment I received about this carrot cake is from a boy who frequently visits hotel restaurants. He warmed my heart by saying that it tasted better than the carrot cake from Hilton Hotel. My husband, who is often careful with his diet, couldn’t help himself with a second serving.

It is incredibly delicious. The cake is rich with flavour and moist. Simply scrumptious!

It is healthier than other cake since I use better oil, grape seed oil. Its benefits are mentioned below, after the recipe. Instead of using white sugar, I use brown sugar instead. The health benefits of carrot are well-known, so I will not mention them here.

Cook Time

Prep timeCook timeReady inYields

30 min

1 hour

1 hour 30 min

Serves 18

Ingredients

  • 4 eggs
  • 1 1/4 cups grape seed oil (or vegetable oil)
  • 2 cups brown sugar; reduce the portion for less sweetness (if you use white sugar, 1 to 1.5 cup of sugar is sweet enough)
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 cups grated carrots
  • Optional: 1 cup chopped pecans or walnuts

Lemon or Lime Frosting

  • 1/2 cup low fat, salt-reduced margarine, softened
  • 2 lemon or 6 limes
  • 3 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • Optional: 1/2 cup chopped pecans or walnuts

Read More From Delishably

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. In a large mixing bowl, use the cake mixer to beat the eggs. Add in brown sugar and 2 teaspoons vanilla.
  3. Sift in flour, baking soda, baking powder, salt and cinnamon. Add in grape seed oil. Stir gently and slowly till well mixed, using a circular motion, going clockwise.
  4. Stir in carrots. Fold in pecans (optional).
  5. Pour into prepared pan.
  6. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  7. Let it cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.

Frosting

  1. To make frosting, in a medium mixing bowl, combine margarine, confectioners' sugar and 1 teaspoon vanilla. Add lemon or lime juice 1 tablespoon at a time to avoid getting watery frosting.
  2. Using a mixer, beat at high speed and continue adding the lemon and lime juice until the mixture is smooth and creamy. Taste some to ensure quality.
  3. Add more confectioners' sugar or juice if necessary. If the lemon flavour is quite strong, add water if more liquid is needed.
  4. Stir in chopped pecans. This makes about 2 cups (450ml) of frosting.
  5. Frost the cooled cake.

You can keep the cake in the refrigerator if you like a nice, cold cake.

Additional Baking Tips

  1. When grating the carrots, use the large grater (use for cheese) to get a good size.
  2. To prevent cake from sinking in the center:
    • Avoid overbeating which will introduce more air into the cake.
    • Avoid under baking. Check the temperature to ensure that it is not too low and check the time to ensure sufficient baking time.
    • Avoid using a baking pan that is too small or too large.
    • Ensure the oven is preheated for at least 30 minutes.
    • Ensure your oven is heating properly. Use an oven thermometer to check the temperature.
    • Avoid opening the oven door unless you really necessary, to ensure consistent heating temperature throughout the baking time.

Happy baking!

Recipe Rating

© 2011 Ingenira

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