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Carrot Spice Cake

Total Time

Prep: 10 min. Bake: 1 hour + cooling


16 servings

I've found that no one can resist sampling a generous slice of this spice cake. Grated carrots add color, texture and nutrition.—Karen Brodeen, Cook, Minnesota


  • 1-1/4 cups sugar
  • 3/4 cup light corn syrup
  • 3/4 cup fat-free milk
  • 8 egg whites
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 2 cups grated carrots
  • Confectioners' sugar, optional


  1. In a large bowl, beat sugar, corn syrup, milk and egg whites. Combine dry ingredients; add to batter. Beat well. Pat carrots dry with paper towels; stir into the batter.
  2. Pour into a 10-in. fluted tube pan coated with cooking spray and floured. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes; invert onto a wire rack. Cool completely. Lightly dust with confectioners' sugar if desired.

Nutrition Facts

1 piece: 186 calories, 0 fat (0 saturated fat), 0 cholesterol, 151mg sodium, 41g carbohydrate (0 sugars, 0 fiber), 3g protein.

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