Fat-Free Cholesterol-Free Carrot Cake Recipe

Name: Fat-Free Cholesterol-Free Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. flour; 2 tsp. cinnamon; 2 tsp. baking powder; 1 tsp. baking soda; 1 tsp. salt; 1 1/4 c. packed dark brown sugar; 1 (8 oz.) frozen no-cholesterol egg substitute, thawed; 3/4 c. applesauce; 1 tsp. vanilla; 3 c. shredded carrots (about 4 large carrots); 1 (16 oz.) can crushed pineapple in own juice; 1 c. walnuts, chopped

Servings: persons

3 c. flour
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 1/4 c. packed dark brown sugar
1 (8 oz.) frozen no-cholesterol egg substitute, thawed
3/4 c. applesauce
1 tsp. vanilla
3 c. shredded carrots (about 4 large carrots)
1 (16 oz.) can crushed pineapple in own juice
1 c. walnuts, chopped

1
Preheat oven to 350u00b0.
2
Spray 10-cup fluted tube pan with no stick spray.
3
In large bowl, mix flour, cinnamon, baking powder, soda and salt.
4
In medium bowl with wire whisk, beat brown sugar, egg substitute, applesauce and vanilla until smooth.
5
Stir egg substitute mixture, shredded carrots, pineapple with its juice and walnuts into flour mixture just until flour is moistened.
6
Pour batter into tube pan.
7
Bake 65 minutes.
8
Cool on wire rack 10 minutes.
9
Remove cake from pan.
10
To serve, sprinkle top of cake lightly with confectioners sugar.

1490

kcal

Calories

Fat

250

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 12 ingredients. The key ingredients include: 3 c. flour, 2 tsp. cinnamon, 2 tsp. baking powder, 1 tsp. baking soda, and more.

Yes, Fat-Free Cholesterol-Free 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.

Fat-Free Cholesterol-Free Carrot Cake

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