Listed below is a recipe for a heart healthy dessert from Eileen Beyer, Shelbyville, Gr8 Heart Healthy Recipe Winner. She’s been making a traditional carrot cake for over 30 years now (always a family favorite requested during the holidays) Over the course of those years, she has reduced the oil by 1/2 cup but decided to make further substitutions so the cake would be not only low in fat (using applesauce and no oil), but also low in cholesterol (using egg whites instead of whole eggs) and substituting a flour with more fiber (white whole wheat) along with a raw sugar instead of the white refined sugar in the original recipe. She has entirely omitted the cream cheese icing and suggest a light dusting of powdered sugar or even a small dollop of vanilla Greek yogurt.
Here is the recipe.
Heart Healthy Carrot Cake
2 cups white whole wheat flour 6 egg whites
2 cups raw sugar (Turbinado) 1 cup applesauce
1 tsp. salt 1 tsp. vanilla
2 tsp. baking soda 3 cups grated carrots
3 tsp. cinnamon 1 cup chopped walnuts
Preheat oven to 350 degrees. Sift together flour, sugar, salt, soda and cinnamon. Peel and grate carrots. Chop walnuts. Mix together egg whites, applesauce and vanilla. Add to dry ingredients. Add carrots and walnuts until well moistened. Bake in greased and floured Bundt cake pan for approximately 30-45 minutes or until toothpick inserted in center comes out clean.
Let cake cool for 10 minutes and remove from pan. If desired, dust cooled cake with a small amount of powdered sugar or serve with a small dollop of vanilla Greek yogurt.