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Light Carrot Cake Recipe

Allspice and cinnamon give wonderful flavor to this appealing cake from Ruth Hastings of Louisville, Illinois. "It's so moist and delicious that it doesn't taste like it's good for you," she says.

This recipe is:

Diabetic Friendly

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Light Carrot Cake Recipe

Prep: 15 min. Bake: 30 min. + cooling

Yield: 9 Servings

15 30 45

Ingredients

1/2 cup sugar
1/3 cup vegetable oil
1/3 cup orange juice concentrate
3 egg whites
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup grated carrots
2 teaspoons confectioners' sugar

Directions

In a large bowl, combine the first four ingredients; beat for 30 seconds. Combine flour, baking powder, cinnamon, allspice, baking soda and salt; add to the orange juice mixture and mix well. Stir in carrots.
Pour into an 8-in. square baking pan that has been coated with cooking spray. Bake at 350° for 30 minutes or until a toothpick inserted near the center comes out clean. Cool; dust with confectioners' sugar. Yield: 9 servings.

Nutritional Analysis: One serving equals 196 calories, 145 mg sodium, 0 cholesterol, 29 gm carbohydrate, 3 gm protein, 8 gm fat. Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Light Carrot Cake in Quick Cooking September/October 1998, p49

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Light Carrot Cake

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Reviewed on Jan. 25, 2011 by Pearlgirl901

This cake is not like the dense carrot cake one is used to, but it has wonderful flavor. Great snack cake!

Reviewed on Apr. 22, 2010 by annsway1

Excellent recipe. I did add dried cranberries and chopped nuts. My use splenda and increase cinnamon to mask taste.

Reviewed on Jan. 04, 2010 by ozwizard

This was my first time making a recipe that is good for you. I used wheat flour to make it a bit more to my liking. In addition to carrots, I added fresh cranberries, dates and chopped pecans! It came out wonderful! All the texture and taste of a much higher caloric desert! YUM!