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 1/2 cups cake flour; 2 teaspoons baking soda; 1 teaspoon cinnamon; 1/2 teaspoon allspice; 1/4 teaspoon nutmeg; 1/4 teaspoon ground cloves; 2 cups light brown sugar; 2 tablespoons Safflower oil; 1 egg; 2 egg whites; 1/2 cup low-fat buttermilk; 1 teaspoon vanilla extract; 3 cups grated carrot; 1 can (8 oz.) crushed pineapple, drained; *Low-Fat Cream Cheese Frosting; 1/4 cup low-fat cream cheese; 1/4 cup fat-free cream cheese; 2 cups powdered sugar; 1 teaspoon lemon juice; 1/4 teaspoon vanilla extract

Servings: persons

2 1/2 cups cake flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
2 cups light brown sugar
2 tablespoons Safflower oil
1 egg
2 egg whites
1/2 cup low-fat buttermilk
1 teaspoon vanilla extract
3 cups grated carrot
1 can (8 oz.) crushed pineapple, drained
*Low-Fat Cream Cheese Frosting
1/4 cup low-fat cream cheese
1/4 cup fat-free cream cheese
2 cups powdered sugar
1 teaspoon lemon juice
1/4 teaspoon vanilla extract

1
Preheat oven to 350F. Spray a 13 x 9 glass baking dish with cooking spray. Combine cake flour, baking soda and spices in a bowl, then stir until mixed well. In another bowl, beat egg and egg whites together with sugar and oil until light and fluffy. Stir in buttermilk and vanilla. Gradually add flour mixture to liquid mixture, mix on low speed or by hand. Add carrots and pineapple into batter. Pour batter into baking dish and bake 35-40 minutes or until toothpick inserted into cake comes out clean. Cool cake in pan or on wire rack for 15-30 minutes or until pan is cool to the touch. Allow cake to cool completely before spreading the frosting on the cake.
2
Low-Fat Cream Cheese Frosting Beat both low-fat and fat-free cream cheese with powdered sugar, lemon juice and vanilla until smooth. It is important to note that cream cheese must be room-temperature. You may need to add more powdered sugar if consistency of frosting is too thin. Cover and set aside until cake is cooled. Spread evenly on cake.

1535

kcal

Calories

Fat

259

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 20 ingredients. The key ingredients include: 2 1/2 cups cake flour, 2 teaspoons baking soda, 1 teaspoon cinnamon, 1/2 teaspoon allspice, 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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