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Low-Fat Carrot Cake

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Submitted by ebenz

If you’re a fan of carrot cake you will love this low-fat rendition that is perfect for dessert.

YIELD

1 servings

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

1 237
2 ½ 13
TEASPOONS ML CINNAMON
ground
2 1E+1
TEASPOONS ML BAKING SODA
½ 2.5
TEASPOON ML NUTMEG
ground
½ 2.5
TEASPOON ML CLOVES
ground
6 6
EACH EACH EGG WHITES *
1 ⅓ 315
CUP ML SUGAR
1 237
CUP ML APPLESAUCE
unsweetened
½ 118
CUP ML BUTTERMILK
1 ½ 7.5
TEASPOON ML VANILLA EXTRACT
8 231.2
OUNCES ML/G PINEAPPLE, CANNED WITH JUICE
crushed, can, in juice, undrained
2 473
CUPS ML CARROTS
shredded
158
CUPS ML WALNUTS
chopped
½ 118

Directions

Preheat the oven to 350℉ (180℃). Lightly spray a 13×9×2 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 1436g (50.7 oz)
Amount per Serving
Calories 2661 18% from fat
 % Daily Value *
Total Fat 53g 82%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 1424mg 59%
Total Carbohydrate 177g 177%
Dietary Fiber 27g 108%
Sugars g
Protein 87g
Vitamin A 866% Vitamin C 162%
Calcium 45% Iron 76%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 

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