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Light Carrot Cake

 Light Carrot Cake
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.
9 ServingsPrep: 15 min. Bake: 30 min. + cooling

Ingredients

  • 1/2 cup sugar
  • 1/3 cup vegetable oil
  • 1/3 cup orange juice concentrate
  • 3 egg whites
  • 1 cup King Arthur Unbleached 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 Facts:Nutritional Analysis: One serving equals 196 calories,

2 of 2

Light Carrot Cake (continued)

Nutritional Facts: 145 mg sodium, 0 cholesterol, 29 gm carbohydrate, 3 gm protein, 8 gm fat. Diabetic Exchanges: 2 starch, 1 fat.