Chocolate Carrot Cake

Everyone loves carrot cake, but add some chocolate to it and you have a totally new dessert. The key is adding cocoa powder and just a small amount of melted chocolate to keep the calories and fat under control.

1. Preheat the oven to 350°F. Lightly coat a 9-inch Bundt pan with cooking spray.

2. To make the cake, add the oil, sugar, eggs and vanilla to a large bowl and mix until smooth. Add the banana, carrots, pineapple, and yogurt. Stir until everything is well combined.

3. In another bowl, stir together the flour, cocoa powder, baking powder, baking soda and cinnamon until combined. Add to the cake mixture and mix until combined.

4. Place the chocolate chips and water in a small bowl and microwave on High for 30 seconds or just until the chocolate is beginning to melt. Stir until smooth. Add to the cake mixture, stirring just until everything is combined. Pour the mixture into the pan.

5. Place the pan in the center of the oven and bake for 35 to 40 minutes or until a tester inserted in the center comes out clean. Let the pan cool for 10 minutes before inverting the cake onto a serving plate.

6. To make the icing, beat together the cream cheese, icing sugar and milk in a bowl or food processor until the mixture is smooth. Drizzle over the cake. Decorate with grated carrots if desired.

1/3 cup vegetable oil
1 1/4 cups granulated sugar
2 large eggs
1 tsp vanilla extract
1 large ripe banana, mashed (about 1/2 cup)
2 cups grated carrots
1/4 cup canned crushed pineapple, drained
1/2 cup low-fat plain yogurt
1 2/3 cups all-purpose flour
1/2 cup cocoa powder
1 1/2 tsp baking powder
1 tsp baking soda
1 1/2 tsp cinnamon
1/3 cup semisweet chocolate chips
1 Tbsp water

1/3 cup light cream cheese (about 3 oz), softened
2/3 cup icing sugar
1 Tbsp low-fat milk (or water)

Nutritional Analysis per Serving

Calories 237
Protein 3.9 g
Fat 7.8 g
Saturated Fat 1.9 g
Carbohydrates 39 g
Cholesterol 30 mg
Sodium 180 mg
Fiber 2.2 g

Prep Time: 20 minutes
Bake Time: 35 minutes

Make Ahead: Prepare up to 2 days in advance and refrigerate.

Serves 16

Nutrition Watch: Pineapples have an enzyme called bromelain that has been shown to reduce inflammation and reduce certain types of swelling.