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Low-Fat Carrot Cake Recipe

“Loaded with spice and carrot flavor, this moist and luscious cake is guaranteed to impress.” Rebecca Baird - Salt Lake City, Utah

This recipe is:

Healthy

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Low-Fat Carrot Cake Recipe

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

Yield: 16 Servings

30 30 60

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

Directions

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.
Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
In a small bowl, beat cream cheese until fluffy. Add the confectioners' sugar, lemon juice and vanilla; beat until smooth. Drizzle over cake. Yield: 16 servings.

Nutritional Facts 1 piece equals 263 calories, 3 g fat (1 g saturated fat), 16 mg cholesterol, 98 mg sodium, 56 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Low-Fat Carrot Cake in Healthy Cooking February/March 2010, p29

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Low-Fat Carrot Cake

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(1-1) of 1 reviews

Reviewed on Jan. 29, 2010 by smarq46

This is really good. I lightened it up even further by substituting 1 cup of brown sugar Splenda in place of the 2 cups of brown sugar. Next time I will decrease the nutmeg and increase the cinnamon. But this is a personal taste preference.