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
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
Reviews
I've baked several low fat carrot cakes and this is the best tasting and easiest to prepare of them all. I didn't have cake flour, so substituted all-purpose and it worked. I added two, not three, cups of carrots and 1/2 cup golden raisins and it was quite tasty. This is my go-to from now on.
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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.