Light & Moist Low-Fat Carrot Cake Recipe

Name: Light & Moist Low-Fat Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups all-purpose flour; 2 teaspoons baking soda; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1 teaspoon baking powder; 1 teaspoon salt; 2 large eggs; 2 large egg whites; 1 cup granulated sugar; 3/4 cup packed dark brown sugar; 1 (8 -8 1/4 ounce) can crushed pineapple in juice; 1/3 cup canola oil; 1 tablespoon vanilla extract; 1 (10 ounce) bag shredded carrots; 1/2 cup dark raisin (optional)

Servings: persons

2 1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
2 large egg whites
1 cup granulated sugar
3/4 cup packed dark brown sugar
1 (8 -8 1/4 ounce) can crushed pineapple in juice
1/3 cup canola oil
1 tablespoon vanilla extract
1 (10 ounce) bag shredded carrots
1/2 cup dark raisin (optional)

1
Preheat oven to 350 degrees F. Spray nonstick 12-cup Bundt-style pan with nonstick cooking spray with flour.
2
Combine flour, soda, cinnamon, ginger, baking powder, and salt.
3
In large bowl, with mixer on medium speed, beat eggs and egg whites until blended. Beat in sugars; beat 2 minutes. On low speed, beat in pineapple with juice, oil, and vanilla. Add flour mixture; beat 1 minute. Stir in carrots and raisins.
4
Pour batter into pan. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto rack; cool completely.

958

kcal

Calories

Fat

152

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 1/4 cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, and more.

Yes, Light & Moist Low-Fat 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 & Moist Low-Fat Carrot Cake

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