A Different Fluffy, Light And Moist Carrot Cake (Ve

Name: A Different Fluffy, Light And Moist Carrot Cake (Very Low Fat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; For the cake; 5 eggs, whites and yolks separated; 1 cup sugar; 1 lemon, juice and rind of, grated; 2 teaspoons cinnamon; 1 pinch salt; 12 ounces tender carrots, finely grated; 3/4 cup cornstarch; For the frosting; 4 ounces cream cheese; 3/4 cup whipping cream; 1/2 cup powdered sugar

Servings: persons

1 tablespoon butter
For the cake
5 eggs, whites and yolks separated
1 cup sugar
1 lemon, juice and rind of, grated
2 teaspoons cinnamon
1 pinch salt
12 ounces tender carrots, finely grated
3/4 cup cornstarch
For the frosting
4 ounces cream cheese
3/4 cup whipping cream
1/2 cup powdered sugar

1
Preheat oven to 370 F (190c).
2
Grease a 9 inch pan.
3
Beat egg whites until stiff and then slowly pour in 1/2 cup of sugar, beating constantly.
4
In another bowl, beat the egg yolks and the remaining sugar then add lemon rind, lemon juice, salt and cinnamon, beating continuously.
5
Add in the carrots, corn starch and mix.
6
Add the egg whites to the mix slowly and small amounts at a time mixing continuously in a top to bottom rotating movement.
7
Pour the batter into the pan.
8
Level the surface with a spatula (do not pressure it though and move very lightly).
9
Bake for 35-40 minutes or until toothpick inserted comes out clean and cake is golden.
10
For frosting:
11
Whip the whipping cream until it thickens.
12
In a separate bowl, mix the sugar and cheese until smooth.
13
Add in the whipped cream.
14
Frost cooled cake.

846

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon butter, For the cake, 5 eggs, whites and yolks separated, 1 cup sugar, and more.

Yes, A Different Fluffy, Light And Moist Carrot Cake (Very Low Fat) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

A Different Fluffy, Light And Moist Carrot Cake (Very Low Fat)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions