Low Fat Carrot Cake Recipe

Name: Low Fat Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups carrots, grated; 2 cups sugar; 1 (8 ounce) can pineapple, crushed; 1 cup prune puree; 4 large egg whites; 2 teaspoons vanilla; 2 cups flour; 2 teaspoons baking soda; 2 teaspoons cinnamon; ½ teaspoon salt; ¾ cup coconut meat, shredded

Servings: persons

4 cups carrots, grated
2 cups sugar
1 (8 ounce) can pineapple, crushed
1 cup prune puree
4 large egg whites
2 teaspoons vanilla
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
½ teaspoon salt
¾ cup coconut meat, shredded

1
Preheat oven to 375F.
2
Coat a 9x13-inch baking pan with nonstick cooking spray; set aside.
3
In large bowl, combine carrots, sugar, pineapple, prunes, egg whites and vanilla; stir to blend thoroughly.
4
Add remaining ingredients except coconut; mix completely.
5
Gently stir in coconut.
6
Spread batter in prepared pan; bake about 45 minutes until pick inserted in center comes out clean.
7
Cool on rack.
8
Cut into squares to serve.
9
NOTE; can substitute jarred baby food prunes (about 4 2 1/2 oz jars) Makes 12 servings.

873

kcal

Calories

Fat

176

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 cups carrots, grated, 2 cups sugar, 1 (8 ounce) can pineapple, crushed, 1 cup prune puree, and more.

Yes, 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.

Low Fat Carrot Cake

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