Carrot Cake (Low Fat)
Surprise your family at the next reunion with this decadent cake everyone will enjoy!
Yield
16 servingsPrep
20 minCook
40 minReady
60 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
cinnamon
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ¾ | teaspoons |
salt
|
|
| ¼ | teaspoon |
nutmeg
|
|
| 1 | each |
pineapple
crushed, 8 oz can |
|
| 3 | tablespoons |
vegetable oil
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | cups |
carrots
shredded |
|
| 3 | each |
egg whites
|
*
|
| 1 | each |
cloves
pinch |
*
|
| 1 ½ | cup |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
cinnamon
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 3.8 | ml |
salt
|
|
| 1.3 | ml |
nutmeg
|
|
| 1 | each |
pineapple
crushed, 8 oz can |
|
| 45 | ml |
vegetable oil
|
|
| 5 | ml |
vanilla extract
|
|
| 7.1E+2 | ml |
carrots
shredded |
|
| 3 | each |
egg whites
|
*
|
| 1 | each |
cloves
pinch |
*
|
| 355 | ml |
sugar
|
|
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.
