Low-Fat Carrot Cake

Name: Low-Fat Carrot Cake
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 16 servings.
Cuisine: Comfort Food Desserts, Comfort Food Recipes
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

“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

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 dish coated with cooking spray.
Bake at 350° for 30-35 minutes or until a toothpick inserted in 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.

Nutrition Facts

1 piece: 263 calories, 3g fat (1g saturated fat), 16mg cholesterol, 98mg sodium, 56g carbohydrate (37g sugars, 1g fiber), 3g protein.

Reviews

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Average Rating:

1LongJohn

Oct 15, 2016

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.
smarq46

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.