Light Chocolate Carrot Cake Recipe

Name: Light Chocolate Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup cocoa; 2 tablespoons cocoa; 1 cup flour; 1 1/2 teaspoons baking powder; 1/2 cup Splenda sugar substitute; 1 cup carrot, shredded; 1/4 cup skim milk; 4 tablespoons applesauce, unsweetened; 4 egg whites, beaten; 1 teaspoon vanilla

Servings: persons

1/4 cup cocoa
2 tablespoons cocoa
1 cup flour
1 1/2 teaspoons baking powder
1/2 cup Splenda sugar substitute
1 cup carrot, shredded
1/4 cup skim milk
4 tablespoons applesauce, unsweetened
4 egg whites, beaten
1 teaspoon vanilla

1
Preheat oven to 350u00b0
2
Coat a 9x9 inch square pan with cooking spray.
3
Mix 1/4 cup cocoa, flour and baking powder in a bowl.
4
Stir in shredded carrots and Splenda.
5
In a separate small bowl, mix the applesauce, milk, egg whites, 2 tbsp cocoa, and vanilla.
6
Beat lightly with a fork and add to the dry ingredients.Mix until just blended.
7
Pour the batter into the pan and bake for 20-25 minutes.
8
Let cool and serve.

421

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 10 ingredients. The key ingredients include: 1/4 cup cocoa, 2 tablespoons cocoa, 1 cup flour, 1 1/2 teaspoons baking powder, and more.

Yes, Light Chocolate 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 Chocolate Carrot Cake

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