Keep Skinny Carrot Cake(Low-Fat) Recipe

Name: Keep Skinny Carrot Cake(Low-Fat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggs; 3 Tbsp. firmly packed brown sugar; 1 Tbsp. plus 1 tsp. vegetable oil; 1 tsp. vanilla extract; 1 1/3 c. instant nonfat dry milk powder; 3/4 c. whole wheat flour; 2 tsp. baking soda; 2 tsp. ground cinnamon; 3 c. grated carrots; 1 c. canned crushed pineapple (no sugar added); 1/4 c. dark raisins

Servings: persons

4 eggs
3 Tbsp. firmly packed brown sugar
1 Tbsp. plus 1 tsp. vegetable oil
1 tsp. vanilla extract
1 1/3 c. instant nonfat dry milk powder
3/4 c. whole wheat flour
2 tsp. baking soda
2 tsp. ground cinnamon
3 c. grated carrots
1 c. canned crushed pineapple (no sugar added)
1/4 c. dark raisins

1
Preheat oven to 350u00b0.
2
Spray 8-inch fluted tube pan with nonstick spray.
3
In large bowl, using mixer, beat together eggs, sugar, oil and vanilla until light and fluffy.
4
Using mixer on low speed, beat in milk powder, flour, baking soda and cinnamon.
5
Beat until thoroughly combined.
6
Add remaining ingredients and stir to combine.
7
Pour batter into pan and bake 40 to 45 minutes.
8
Cool in pan 5 minutes.
9
Remove from pan.

534

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 11 ingredients. The key ingredients include: 4 eggs, 3 Tbsp. firmly packed brown sugar, 1 Tbsp. plus 1 tsp. vegetable oil, 1 tsp. vanilla extract, and more.

Yes, Keep Skinny Carrot Cake(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.

Keep Skinny Carrot Cake(Low-Fat)

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