Low-Fat Carrot Cake
If you're a fan of carrot cake you will love this low-fat rendition that is perfect for dessert.
Yield
1 servingsPrep
20 minCook
40 minReady
60 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
unbleached all-purpose flour
|
|
| 1 | cup |
whole-wheat flour
|
*
|
| 2 ½ | teaspoons |
cinnamon
ground |
|
| 2 | teaspoons |
baking soda
|
|
| ½ | teaspoon |
nutmeg
ground |
|
| ½ | teaspoon |
cloves
ground |
|
| 6 | each |
egg whites
|
*
|
| 1 ⅓ | cup |
sugar
|
|
| 1 | cup |
applesauce
unsweetened |
|
| ½ | cup |
buttermilk
|
|
| 1 ½ | teaspoon |
vanilla extract
|
|
| 8 | ounces |
pineapple, canned with juice
crushed, can, in juice, undrained |
|
| 2 | cups |
carrots
shredded |
|
| ⅔ | cups |
walnuts
chopped |
|
| ½ | cup |
raisins, seedless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
unbleached all-purpose flour
|
|
| 237 | ml |
whole-wheat flour
|
*
|
| 13 | ml |
cinnamon
ground |
|
| 1E+1 | ml |
baking soda
|
|
| 2.5 | ml |
nutmeg
ground |
|
| 2.5 | ml |
cloves
ground |
|
| 6 | each |
egg whites
|
*
|
| 315 | ml |
sugar
|
|
| 237 | ml |
applesauce
unsweetened |
|
| 118 | ml |
buttermilk
|
|
| 7.5 | ml |
vanilla extract
|
|
| 231.2 | ml/g |
pineapple, canned with juice
crushed, can, in juice, undrained |
|
| 473 | ml |
carrots
shredded |
|
| 158 | ml |
walnuts
chopped |
|
| 118 | ml |
raisins, seedless
|
|
Directions
Preheat the oven to 350℉ (180℃). Lightly spray a 13x9x2 baking pan with non-stick spray. Set aside. In a large bowl, stir together the unbleached flour, the whole-grain flour, cinnamon, baking soda, nutmeg and cloves; set aside. In another large bowl, beat the egg whites with clean, dry beaters until soft peaks form. Slowly beat in the sugar. Then slowly beat in the applesauce, buttermilk and vanilla extract. Using a spoon, stir in the flour mixture just until combined; do NOT overmix. Then stir in one ingredient at a time, the crushed pineapple, the shredded carrots, the walnuts and the raisins. Spread the batter in the prepared pan. Bake for about 40 minutes, or until it tests clean. Cool completely on a wire rack.
