Low-Fat Carrot Cake #2

1 review, 5 star(s). 100% would make again

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Try this Low-Fat Carrot Cake #2 recipe, or contribute your own.


1/2 ts Ground nutmeg
2 c carrots; Shredded
1/2 c Buttermilk
1 1/3 c Sugar
2/3 c Walnuts; chopped
1/2 c Raisins
2 1/2 ts Ground cinnamon
1 c Unsweetened applesauce
1 3/4 c Low-Fat Cream Cheese
1 c Unbleached flour
2 ts Baking soda
1/2 ts Ground cloves
1 c Whole-grain wheat flour
1 1/2 ts Vanilla extract
1 8-oz can Crushed pineapple in juice
6 Egg whites

Original recipe makes 20



From: Suzanne ODowd Date: Wed, 24 Jul 1996 16:47:22 -0500 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 until 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 mixture just until combined; do NOT 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 minutes, or until it tests clean. Cool completely on a wire rack. Meanwhile, prepare the Low-Fat Cream Cheese Frosting. Spread the frosting on the cooled cake. NOTES : This delicious carrot cake gets its moistness from applesauce and buttermilk rather than oil; traditional carrot cake contains up to 1 1/2 cups of oil! EAT-L Digest 23 July 96 From the EAT-L recipe list. Downloaded from G Internet, G Internet.

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Calories Per Serving: 336 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I was looking for the perfect carrot cake recipe for my daughter's first birthday cake. I found it! Everyone kept telling me how delicious this cake was and all had seconds. One woman said it was the best cake she ever had. Extra points for being full of carrots--people noticed and approved. I wasn't looking for a low fat cake, I was looking for a cake that wasn't so junk foodie and made with all white flour. Because of this, I made a couple adjustments. I included 2 of the yolks in the cake instead of just the 6 whites. I also used milk instead of buttermilk. Actually (truth be told) I realized I didn't have milk so I used half and half! But it only called for a 1/2c, I think, so no big deal. Note to moms: This recipe works great doubled as a huge sheet cake. I left it in the fridge overnight and cut it to make a number 1 shaped cake and then frosted and decorated it. Pair this with a real cream cheese frosting and you've got a winner! I will be making this again...and again! Thanks!
kitnknit 7y ago

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