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 cups packed brown sugar; 1/2 cup buttermilk; 2 egg whites; 1 egg; 2 tablespoons canola oil; 1 teaspoon vanilla extract; 2-1/2 cups cake flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground allspice; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/8 teaspoon salt; 3 cups grated carrots; 1 can (8 ounces) unsweetened crushed pineapple, drained; 2 ounces reduced-fat cream cheese; 1 cup confectioners' sugar; 1/2 teaspoon lemon juice; 1/8 teaspoon vanilla extract

Servings: persons

2 cups packed brown sugar
1/2 cup buttermilk
2 egg whites
1 egg
2 tablespoons canola oil
1 teaspoon vanilla extract
2-1/2 cups cake flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon salt
3 cups grated carrots
1 can (8 ounces) unsweetened crushed pineapple, drained
2 ounces reduced-fat cream cheese
1 cup confectioners' sugar
1/2 teaspoon lemon juice
1/8 teaspoon vanilla extract

1
In a large bowl, beat the brown sugar, buttermilk, egg whites, egg, oil and vanilla until well blended. Combine the flour, baking soda, spices and salt; gradually beat into sugar mixture until blended. Fold in carrots and pineapple. Pour into a 13-in. x 9-in. baking dish coated with cooking spray.
2
Bake at 350u00b0 for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
3
In a small bowl, beat cream cheese until fluffy. Add the confectioners' sugar, lemon juice and vanilla; beat until smooth. Drizzle over cake.

1350

kcal

Calories

Fat

230

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 19 ingredients. The key ingredients include: 2 cups packed brown sugar, 1/2 cup buttermilk, 2 egg whites, 1 egg, 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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