Light Carrot Cake Recipe

Name: Light Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. sifted cake flour; 1/3 c. whole wheat flour; 2 tsp. baking soda; 1/8 tsp. salt; 1 1/2 tsp. ground cinnamon; 1/2 tsp. pumpkin spice; 1 (8 oz.) can crushed pineapple in juice (undrained); 3/4 c. packed brown sugar; 3 Tbsp. vegetable oil; 4 egg whites, lightly beaten; 3 c. shredded carrot; 2/3 c. low-fat buttermilk; 2 tsp. vanilla extract; vegetable cooking spray; Cream Cheese Frosting

Servings: persons

2 c. sifted cake flour
1/3 c. whole wheat flour
2 tsp. baking soda
1/8 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 tsp. pumpkin spice
1 (8 oz.) can crushed pineapple in juice (undrained)
3/4 c. packed brown sugar
3 Tbsp. vegetable oil
4 egg whites, lightly beaten
3 c. shredded carrot
2/3 c. low-fat buttermilk
2 tsp. vanilla extract
vegetable cooking spray
Cream Cheese Frosting

1
Combine first 6 ingredients; set aside.
2
Drain pineapple, reserving 2 tablespoons juice for Cream Cheese Frosting.
3
Combine brown sugar and oil.
4
Add egg whites, beating well.
5
Stir in pineapple, carrot, buttermilk and vanilla.
6
Add flour mixture; stir well.
7
Pour batter into a 13 x 9 x 2-inch baking pan coated with cooking spray.
8
Bake at 350u00b0 for 30 minutes.
9
Let cool.
10
Spread Cream Cheese Frosting over cake.
11
Cut cake into squares.
12
Yield: 18 servings (181 calories per serving).

1303

kcal

Calories

Fat

174

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 15 ingredients. The key ingredients include: 2 c. sifted cake flour, 1/3 c. whole wheat flour, 2 tsp. baking soda, 1/8 tsp. salt, and more.

Yes, Light 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.

Light Carrot Cake

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