Lite Carrot Cake

Lite Carrot Cake

160

"An alternative to the usually high fat carrot cake. Moist and delicious."

Ingredients

{{adjustedServings}} servings 131 cals
Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 131 kcal
  • 7%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 22.6g
  • 7%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 96 mg
  • 4%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round cake pans.
  2. Separate eggs and beat egg whites until frothy, then continue whipping and gradually add 1/2 cup of the white sugar. Beat until stiff.
  3. In a large bowl combine; the cake flour, wheat flour, brown sugar, baking powder, baking soda, and cinnamon, mix until blended. Add the oil and the buttermilk and mix well. Add the egg yolks and mix well. Fold in the egg whites and then the carrots. Pour batter into prepared pan.
  4. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes. Cool and frost with your favorite Cream Cheese frosting using light cream cheese.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

160
  1. 193 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This is excellent. I have made some adjustments to the recipe to make this low fat. I replaced the cup of cake flour with a cup of whole wheat flour. So, that makes 2 cups of whole wheat flou...

to further lessen the fat i just use the egg whites, and i replaced the vegetable oil with apple sauce aand one tbsp of oil(to absorb the vitamin A from the carrots), i also used 2cups of whole ...

After reading some reviews that it was bland, I decided to add an additional 1/2 teaspoon of cinnamon. After I finished baking it, it was still pretty bland.. I don't know what it's missing. But...