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: 2 c. sugar; 1/2 c. canola oil; 1/2 c. applesauce; 4 eggs or 8 whites or equivalent amount of egg substitute; 2 c. flour; 1/4 tsp. salt; 2 tsp. baking soda; 2 tsp. baking powder; 2 tsp. cinnamon; 1 1/2 c. grated carrots; 1 (8 oz.) jar baby food carrots; 1 tsp. vanilla

Servings: persons

2 c. sugar
1/2 c. canola oil
1/2 c. applesauce
4 eggs or 8 whites or equivalent amount of egg substitute
2 c. flour
1/4 tsp. salt
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1 1/2 c. grated carrots
1 (8 oz.) jar baby food carrots
1 tsp. vanilla

1
Combine sugar, oil, applesauce, eggs or egg substitute and vanilla in a large bowl.
2
Mix well with spoon.
3
Add flour, salt, baking soda, baking powder and cinnamon.
4
Mix well.
5
Add grated carrot and baby food carrots.
6
Mix (at this time 1 cup raisins or walnuts could also be added to batter).
7
Pour into greased and floured 13 x 9-inch cake pan.
8
Bake at 350u00b0 for 30 to 35 minutes or until cake tests done.
9
If desired, frost cake.

1384

kcal

Calories

Fat

231

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 12 ingredients. The key ingredients include: 2 c. sugar, 1/2 c. canola oil, 1/2 c. applesauce, 4 eggs or 8 whites or equivalent amount of egg substitute, 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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