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Carrot Cake II

Carrot Cake II

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Sally Smircich

This recipe delivers a low-fat version of a perennial favorite through use of applesauce: carrot cake with walnuts, raisins, and pineapple.

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Original recipe yields 18 servings

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Nutrition

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  • Calories:
  • 167 kcal
  • 8%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 34.1g
  • 11%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 171 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9X13 inch pan with non-fat cooking spray.
  2. In large mixing bowl, beat egg whites. Slowly beat in sugar, then applesauce, skim milk, and vanilla. Stir in cloves, nutmeg, cinnamon, baking soda, and flour. Stir in, one ingredient at a time, pineapple (with juice), carrots, walnuts, and raisins. Pour into the prepared pan.
  3. Bake for 35 - 40 minutes in the preheated oven. It is done when toothpick inserted in center comes out clean.
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Reviews

Neri
112
5/6/2006

This cake was absolutely YUMMY! The only modifications I used were that I used honey instead of sugar which made for a bit of a stickier cake, but so so good! Remember only half the amount of honey to what the recipe asks for for sugar. I also used 3/4 cup of applesauce and about 1 TBS of oil to make the texture less 'chewy' and used a honey cream cheese frosting on top (8 ounces of cream cheese, 1/3 cup of honey and 1T of vanilla).....DELISH! Will definitely make again!

BAKERBEE16
57
3/3/2004

This is now my permanent carrot cake recipe.I love carrot cake but hardly ever made it because it was so high in fat with all that oil.Now I can "have my cake and eat it too";and not feel guilty.My dad absolutely loved it;he said it was even better than the Costco carrot cake.(which is amazing because in our house you can't get better than Costco carrot cake.(up until now that is)I will definately be making this again and again;My family asked for seconds and thirds and with a cream cheese icing and sprinkles it makes a great birthday cake.

THESU
54
4/20/2004

This is a great low fat recipe, and the cake is very moist. It is so healthy with the carrots and nuts, too. However, I wouldn't consider this cake a real dessert because it has a chewy, gummy texture, which is characteristic of recipes that substitute fat with applesauce. Next time I will substitute 2 tbsp of oil for the apple sauce. I think you need some fat in this recipe, and 2 tbsp is still low-fat.