Low-Fat Carrot Cake And Molasses Icing Recipe

Name: Low-Fat Carrot Cake And Molasses Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. flour; 1 tsp. baking powder; 3/4 tsp. salt; pinch of cloves; 2 tsp. cinnamon; 1 tsp. soda; 1/4 tsp. nutmeg; 1 (8 oz.) can crushed pineapple in juice; 3 Tbsp. vegetable oil; 3 c. shredded carrots; 1 1/2 c. sugar; 1 tsp. vanilla; 3 large egg whites

Servings: persons

2 c. flour
1 tsp. baking powder
3/4 tsp. salt
pinch of cloves
2 tsp. cinnamon
1 tsp. soda
1/4 tsp. nutmeg
1 (8 oz.) can crushed pineapple in juice
3 Tbsp. vegetable oil
3 c. shredded carrots
1 1/2 c. sugar
1 tsp. vanilla
3 large egg whites

1
Preheat oven to 350u00b0.
2
Line 13 x 9-inch pan with foil.
3
Spray with cooking spray.
4
Combine first 7 ingredients in bowl.
5
Beat sugar, pineapple, oil and vanilla in mixer bowl until smooth. Beat in dry ingredients until just combined.
6
Stir in carrots. Beat egg whites in small bowl to stiff peaks.
7
Fold into carrot mixture, 1/2 at a time.
8
Pour batter into pan.
9
Bake 40 minutes or until a toothpick comes out clean.
10
Cool in pan on wire rack. Invert cake onto wax paper.
11
Remove pan and foil.
12
Ice with Molasses Icing.

1089

kcal

Calories

Fat

206

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 13 ingredients. The key ingredients include: 2 c. flour, 1 tsp. baking powder, 3/4 tsp. salt, pinch of cloves, and more.

Yes, Low-Fat Carrot Cake And Molasses Icing 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 And Molasses Icing

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