Low Fat Carrot Cake Recipe

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Servings: 12

Ingredients

Cost per serving $0.61 view details

Directions

  1. Preheat the oven to 350x. Lightly spray a 13" x 9" x 2" baking pan with non-stick spray. Set aside. In a large bowl, stir together the unbleached flour, the whole-grain flour, cinnamon, baking soda, nutmeg and cloves; set aside. In another large bowl, beat the egg whites with clean, dry beaters till soft peaks form. Slowly beat in the sugar. Then slowly beat in the applesauce, buttermilk and vanilla extract. Using a spoon, stir in the flour mix just till combined; don't overmix. Then stir in one ingredient at a time - the crushed pineapple, the shredded carrots, the walnuts and the raisins. Spread the batter in the prepared pan. Bake for about 40 min, or possibly till it tests clean. Cold completely on a wire rack.
  2. Meanwhile, prepare the Low-Fat Cream Cheese Frosting. Spread the frosting on the cooled cake.
  3. NOTES : This delicious carrot cake gets its moistness from applesauce and buttermilk rather than oil; traditional carrot cake contains up to 1 1/2 c. of oil!

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Nutrition Facts

Amount Per Serving %DV
Serving Size 103g
Recipe makes 12 servings
Calories 192  
Calories from Fat 19 10%
Total Fat 2.27g 3%
Saturated Fat 0.3g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 235mg 10%
Potassium 182mg 5%
Total Carbs 42.48g 11%
Dietary Fiber 2.0g 7%
Sugars 30.73g 20%
Protein 2.37g 4%
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