Low-Fat Carrot Cake Recipe

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“Loaded with spice and carrot flavor, this moist and luscious cake is guaranteed to impress.” Rebecca Baird - Salt Lake City, Utah
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling
MAKES: 16 servings

Ingredients

  • 2 cups packed brown sugar
  • 1/2 cup buttermilk
  • 2 egg whites
  • 1 egg
  • 2 tablespoons canola oil
  • 1 teaspoon McCormick® Pure 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 McCormick® Pure Vanilla Extract

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.

Directions

  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 350° for 30-35 minutes or until a toothpick inserted near 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. Yield: 16 servings.
Originally published as Low-Fat Carrot Cake in Healthy Cooking February/March 2010, p29

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.

Reviews for Low-Fat Carrot Cake

AVERAGE RATING
   (2)
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MY REVIEW
Reviewed Jan. 29, 2010

"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."

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