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AP flour substitutes: I use whole wheat flour (or you could try any flour like oat, chick pea, etc)
Oil substitutes: Use only 1/2 the oil called for and swap the other half with unsweetened apple sauce. Or, you can also try applesauce to replace all of the oil. Or, use melted coconut oil for the oil (make sure the coconut oil is cooled enough before adding in with the eggs). Or, you can also use 1/2 full fat Greek yogurt and 1/2 unsweetened applesauce instead of the oil. I have also used grapeseed oil to substitute other oils.
Sugar substitutes: I sub the sugar with Xylitol or Stevia. Or you could try just 1/2 sugar and 1/2 Xylitol or Stevia. (sometimes you can lessen the total amount of sugar if you use the applesauce listed above)
I also (to all my baked products) add a scoop or 2 (1/4 - 1/2 c) of vegetable protein powder and then use a bit less of whatever flour I use to add some protein and make it healthier.
And for the cream cheese frosting I use Neufchâtel which is about 1/3 less fat than regular cream cheese and it is found right next to the cream cheese.
The original carrot cake recipe from the 1970s was so oily that the oil would literally ooze out when you cut into it with your fork. The recipe works just as well with half the fat. I think it's not the same without the walnuts, but you could cut those down or omit them entirely if you wanted. I also agree with the poster above who replaces fats with applesauce.
You can sprinkle cinnamon on top instead of smearing it all over with Philly-Vanilly creamed-cheese icing!
Haha, you mean like you want a little carrot cake with your cream cheese frosting? Like this much?
That's EXACTLY how I like it.
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