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Carrot Cake (Low Fat)

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Recipe

Surprise your family at the next reunion with this decadent cake everyone will enjoy!

 

Yield

16 servings

Prep

20 min

Cook

40 min

Ready

60 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 cups all-purpose flour
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2 teaspoons cinnamon
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1 teaspoon baking powder
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1 teaspoon baking soda
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¾ teaspoons salt
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¼ teaspoon nutmeg
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1 each pineapple
crushed, 8 oz can
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3 tablespoons vegetable oil
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1 teaspoon vanilla extract
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3 cups carrots
shredded
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3 each egg whites
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1 each cloves
pinch
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1 ½ cup sugar
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Ingredients

Amount Measure Ingredient Features
473 ml all-purpose flour
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1E+1 ml cinnamon
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5 ml baking powder
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5 ml baking soda
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3.8 ml salt
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1.3 ml nutmeg
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1 each pineapple
crushed, 8 oz can
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45 ml vegetable oil
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5 ml vanilla extract
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7.1E+2 ml carrots
shredded
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3 each egg whites
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1 each cloves
pinch
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355 ml sugar
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Directions

Preheat oven to 350℉ (180℃).

Line 13x9 inch baking pan with foil.

Coat with vegetable cooking spray.

Combine first seven ingredients in bowl.

Beat sugar, pineapple, oil and vanilla in mixer bowl until smooth.

Beat in dry ingredients until just combined. Stir in carrots.

Beat egg whites in small mixer bowl to stiff peaks.

Fold into carrot mixture in 2 batches with rubber spatula. Pour batter into pan.

Bake 40 minutes or until toothpick comes out clean.

Cool in pan on wire rack.

Invert cake onto wax paper; remove pan and foil.

Cut into 16 pieces.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 91g (3.2 oz)
Amount per Serving
Calories 17614% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 162mg 7%
Total Carbohydrate 12g 12%
Dietary Fiber 2g 7%
Sugars g
Protein 4g
Vitamin A 81% Vitamin C 20%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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