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 c. grated carrots (not packed, but spooned into cup); 2 c. sugar; 1 (8 oz.) can crushed pineapple; 1 c. prune puree; 4 large egg whites; 2 tsp. vanilla; 2 c. flour; 2 tsp. baking soda; 2 tsp. cinnamon; 1/2 tsp. salt; 3/4 c. shredded or flaked coconut

Servings: persons

4 c. grated carrots (not packed, but spooned into cup)
2 c. sugar
1 (8 oz.) can crushed pineapple
1 c. prune puree
4 large egg whites
2 tsp. vanilla
2 c. flour
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
3/4 c. shredded or flaked coconut

1
Preheat oven to 375u00b0.
2
Coat
3
a 9 x 13-inch baking pan with vegetable cooking spray. Set aside.
4
In
5
a large bowl, combine carrots, sugar, pineapple, prune puree, egg whites and vanilla. Stir to blend thoroughly.
6
Add remaining ingredients except coconut.
7
Mix completely.
8
Gently stir in coconut.
9
Spread batter in prepared pan.
10
Bake about 45 minutes, until toothpick inserted into center comes out clean.
11
Cool on rack.
12
Cut into 3 x 3-inch squares.

1168

kcal

Calories

Fat

242

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 c. grated carrots (not packed, but spooned into cup), 2 c. sugar, 1 (8 oz.) can crushed pineapple, 1 c. 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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