Carrot cake is one of my all-time favourite and my favourite recipe (which I blogged about many months ago) is a healthier version made of oil and yoghurt. My hubby doesn't eat cakes made of butter so I try to make healthier versions of cakes where possible which is why I am so happy to find this recipe which is both delicious and healthy.
I made this cake again over the Chinese New Year holiday and in the spirit of the season, I substituted some of the shredded carrots with crushed pineapple. The pineapple added a lovely texture to the cake. I think its even more delicious than the original version with only carrots as the pineapple added a natural sweetness to the cake.
The cake has wonderfully moist crumbs and I ate this without guilt since it was a much healthier version.
The layer of low-fat cream cheese and generous sprinkle of walnuts made the cake extra delicious. My whole family gave it the thumbs up!
I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover.
This is for Little Thumbs Up hosted by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY.