Low-Fat Carrot Cake
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling
YIELD: 16 servings.
“Loaded with spice and carrot flavor, this moist and luscious cake is guaranteed to impress.” Rebecca Baird - Salt Lake City, Utah
Ingredients
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2 cups packed brown sugar
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1/2 cup buttermilk
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2 large egg whites
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1 large egg
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2 tablespoons canola oil
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1 teaspoon vanilla extract
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2-1/2 cups cake flour
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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1/2 teaspoon ground allspice
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground cloves
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1/8 teaspoon salt
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3 cups grated carrots
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1 can (8 ounces) unsweetened crushed pineapple, drained
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2 ounces reduced-fat cream cheese
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1 cup confectioners' sugar
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1/2 teaspoon lemon juice
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1/8 teaspoon vanilla extract
Directions
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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.
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2.
Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
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3.
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.
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