Light Carrot Cake Recipe

Name: Light Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8-ounce) can crushed pineapple in juice; 2 1/2 cups sifted cake flour; 2 teaspoons baking soda; 1/8 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground allspice; 1/4 teaspoon ground nutmeg; 3/4 cup firmly packed brown sugar; 3 tablespoons vegetable oil; 4 egg whites; 2/3 cup skim milk; 3 cups shredded carrot; 2 1/2 teaspoons vanilla extract, divided; Vegetable cooking spray; 1 egg white; 1/4 teaspoon cream of tartar; 1/2 cup sugar; 1 (8-ounce) package Neufcha@Gtel cheese; 1/2 (8-ounce) package nonfat cream cheese product

Servings: persons

1 (8-ounce) can crushed pineapple in juice
2 1/2 cups sifted cake flour
2 teaspoons baking soda
1/8 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
3/4 cup firmly packed brown sugar
3 tablespoons vegetable oil
4 egg whites
2/3 cup skim milk
3 cups shredded carrot
2 1/2 teaspoons vanilla extract, divided
Vegetable cooking spray
1 egg white
1/4 teaspoon cream of tartar
1/2 cup sugar
1 (8-ounce) package Neufcha@Gtel cheese
1/2 (8-ounce) package nonfat cream cheese product

1
Drain pineapple, reserving 2 tablespoons juice.
2
Combine flour and next 5 ingredients. Combine brown sugar, oil, and 4 egg whites; beat well. Add flour mixture to brown sugar mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in reserved pineapple, carrot, and 2 teaspoons vanilla. Pour batter into a 13- x 9- x 2-inch pan coated with cooking spray. Bake at 350u00b0 for 30 minutes or until a wooden pick inserted in center comes out clean. Let cool.
3
Beat 1 egg white and cream of tartar at high speed of an electric mixer until soft peaks form.
4
Combine 1/2 cup sugar and reserved 2 tablespoons juice in a saucepan. Bring to a boil; cook, without stirring, over medium heat 3 minutes or until candy thermometer registers 238u00b0. Gradually pour sugar mixture in a thin stream over beaten egg whites while beating constantly at high speed. Continue to beat at high speed 7 minutes. Combine cheeses and remaining 1/2 teaspoon vanilla; beat at high speed until fluffy. Add one-third of egg white mixture; beat just until blended. Fold in remaining egg white mixture. Spread over cake.

1062

kcal

Calories

Fat

149

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 19 ingredients. The key ingredients include: 1 (8-ounce) can crushed pineapple in juice, 2 1/2 cups sifted cake flour, 2 teaspoons baking soda, 1/8 teaspoon 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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