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Low-Fat Carrot Cake

 Low-Fat Carrot Cake
“Loaded with spice and carrot flavor, this moist and luscious cake is guaranteed to impress.” Rebecca Baird - Salt Lake City, Utah
16 ServingsPrep: 30 min. Bake: 30 min. + cooling

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

2 of 2

Low-Fat Carrot Cake (continued)

Directions (continued)

  • 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.