Carrot Cake Recipe

Name: Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 c. all purpose flour; 3/4 c. one-to-one sugar substitute; 1/3 c. plus 1 Tbsp. nonfat dry milk powder; 1-1/2 tsp. baking soda; 1-1/2 tsp. baking powder; 1 tsp. ground cinnamon; 1/2 tsp. ground cloves; 1/2 tsp. nutmeg; 1/2 tsp. allspice; 1/8 tsp. salt; 1/2 c. canola oil; 3/4 c. liquid egg substitute; 1 large egg white; 1-1/2 c. carrots, finely grated; 1/4 c. pecans, finely chopped; 1 (6 oz.) can unsweetened crushed pineapple, drained; 1 tub fat-free Cool Whip

Servings: persons

1-1/2 c. all purpose flour
3/4 c. one-to-one sugar substitute
1/3 c. plus 1 Tbsp. nonfat dry milk powder
1-1/2 tsp. baking soda
1-1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. nutmeg
1/2 tsp. allspice
1/8 tsp. salt
1/2 c. canola oil
3/4 c. liquid egg substitute
1 large egg white
1-1/2 c. carrots, finely grated
1/4 c. pecans, finely chopped
1 (6 oz.) can unsweetened crushed pineapple, drained
1 tub fat-free Cool Whip

1
Preheat oven to 350 degrees.
2
Coat 9 X 13 inch pan with cooking spray.
3
In a large bowl, mix flour, sugar substitute, baking soda, baking powder, spices and salt.
4
Mix well with mixer on low setting.
5
Add oil and egg substitute; continue to mix on low setting.
6
Stir in carrots, walnuts and pineapple.
7
Pour into pan. Bake 25-30 minutes, or until wooden toothpick inserted in center comes out clean.
8
Cool; remove from pan and slice.
9
Top with Cool Whip if desired.

796

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 1-1/2 c. all purpose flour, 3/4 c. one-to-one sugar substitute, 1/3 c. plus 1 Tbsp. nonfat dry milk powder, 1-1/2 tsp. baking soda, and more.

Yes, Carrot Cake 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.

Carrot Cake

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