Low Fat Carrot Cake Recipe
Servings: 12
Ingredients
- 1 c. Unbleached flour
- 1 c. Whole-grain wheat flour
- 2 1/2 tsp Grnd cinnamon
- 2 tsp Baking soda
- 1/2 tsp Grnd nutmeg
- 1/2 tsp Grnd cloves
- 6 x Egg whites
- 1 1/3 c. Sugar
- 1 c. Unsweetened applesauce
- 1/2 c. Buttermilk
- 1 1/2 tsp Vanilla extract
- 8 ounce Crushed pineapple in juice, undrained
- 2 c. Shredded carrots
- 2/3 c. Walnuts, minced
- 1/2 c. Raisins
- 1 3/4 c. Low-Fat Cream Cheese Frosting
Directions
- Preheat the oven to 350x. Lightly spray a 13" x 9" x 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 till 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 mix just till combined; don't 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 min, or possibly till it tests clean. Cold completely on a wire rack.
- Meanwhile, prepare the Low-Fat Cream Cheese Frosting. Spread the frosting on the cooled cake.
- NOTES : This delicious carrot cake gets its moistness from applesauce and buttermilk rather than oil; traditional carrot cake contains up to 1 1/2 c. of oil!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 103g | |
| Recipe makes 12 servings | |
| Calories 192 | |
| Calories from Fat 19 | 10% |
| Total Fat 2.27g | 3% |
| Saturated Fat 0.3g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 235mg | 10% |
| Potassium 182mg | 5% |
| Total Carbs 42.48g | 11% |
| Dietary Fiber 2.0g | 7% |
| Sugars 30.73g | 20% |
| Protein 2.37g | 4% |
