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: 1 cup flour, unbleached all-purpose; 1 cup whole wheat flour; 2 1/2 teaspoons cinnamon ground; 2 teaspoons baking soda; 1/2 teaspoon nutmeg ground; 1/2 teaspoon cloves ground; 6 each egg whites; 113 cup sugar; 1 cup applesauce unsweetened; 1/2 cup buttermilk; 1 1/2 teaspoon vanilla extract; 8 ounces pineapple, canned with juice crushed, can, in juice, undrained; 2 cups carrots shredded; ⅔ cups walnuts chopped; 1/2 cup raisins, seedless

Servings: persons

1 cup flour, unbleached all-purpose
1 cup whole wheat flour
2 1/2 teaspoons cinnamon ground
2 teaspoons baking soda
1/2 teaspoon nutmeg ground
1/2 teaspoon cloves ground
6 each egg whites
113 cup sugar
1 cup applesauce unsweetened
1/2 cup buttermilk
1 1/2 teaspoon vanilla extract
8 ounces pineapple, canned with juice crushed, can, in juice, undrained
2 cups carrots shredded
⅔ cups walnuts chopped
1/2 cup raisins, seedless

1
Preheat the oven to 350F (180C).
2
Lightly spray a 13x9x2 baking pan with non-stick spray.
3
Set aside.
4
In a large bowl, stir together the unbleached flour, the whole-grain flour, cinnamon, baking soda, nutmeg and cloves; set aside.
5
In another large bowl, beat the egg whites with clean, dry beaters until soft peaks form.
6
Slowly beat in the sugar.
7
Then slowly beat in the applesauce, buttermilk and vanilla extract.
8
Using a spoon, stir in the flour mixture just until combined; do NOT overmix.
9
Then stir in one ingredient at a time, the crushed pineapple, the shredded carrots, the walnuts and the raisins.
10
Spread the batter in the prepared pan.
11
Bake for about 40 minutes, or until it tests clean.
12
Cool completely on a wire rack.

22744

kcal

Calories

Fat

5729

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: 1 cup flour, unbleached all-purpose, 1 cup whole wheat flour, 2 1/2 teaspoons cinnamon ground, 2 teaspoons baking soda, 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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