Low-Fat Carrot Cake #1
Try this Low-Fat Carrot Cake #1 recipe, or contribute your own.
Suggest a better descriptionStill searching for what to cook ?
Find the most delicious recipes here
INGREDIENTS
- 1 1/3 cups Unbleached all-purpose flour
- 1 cup Whole wheat flour
- 2 teaspoons Baking Powder
- 2 teaspoons Cinnamon
- 1 teaspoon Baking soda
- 1/4 teaspoon Nutmeg
- 2 cups carrots ; Grated
- 1 cup Unsweetened applesauce
- 3/4 cup Brown sugar ; packed
- 1/3 cup Vegetable oil
- 1 teaspoon Pure vanilla extract ; (I used
- 3 Eggs
- 1/2 cup Raisins ; (optional)
- 1/2 cup Walnut pieces ; (optional)
- FROSTING:
- 125 grams Cream cheese
- 1 cup powdered sugar ; more if needed
INSTRUCTIONS
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) Date: Thu, 12 Aug 93 09:26:20 +0200 From: ejdavies@watcgl.uwaterloo.ca (Eric Davies) Source: Full Circle Foods Newsletter, No 31 In a mixing bowl, combine both flours, baking powder, cinnamon, baking soda, nutmeg, raisins, and walnuts. Whisk together the carrots, applesauce, sugar, oil, and eggs; gently stir into flour mixture. Transfer to an oiled 9inch springform pan. Bake at 350F for 60-65 min or until cake tester comes out clean. Hint: if you like pineapple in your carrot cake, replace half of the apple sauce with crushed or chunk unsweetened pineapple. Frosting: Take 125 gms of cream cheese and mix icing sugar (powdered sugar) into it. Keep adding icing sugar and mixing it in until it has a nice thick but still spreadable consistency. Id suggest starting with 1 cup of icing sugar and working my way up. Frost the cake after it has cooled. Refrigerate. Additional notes by Eric: - I found that three medium sized apples yield about 1C of apple sauce. - about 125 grams of cream cheese was ample to make the frosting (and increase the fat content). They suggest trying riccota or quark cheese for lower fat.
NOTES
REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
|
||
| Serving Size: 1 Serving (121g) | ||
| Recipe Makes: 16 Servings | ||
|
|
||
| Calories: 265 | ||
| Calories from Fat: 86 (32%) | ||
|
|
||
| Amt Per Serving | % DV | |
|
|
||
| Total Fat 9.5g | 13 % | |
| Saturated Fat 2.3g | 11 % | |
| Monounsaturated Fat 3.5g | ||
| Polyunsanturated Fat 3g | ||
| Cholesterol 43.5mg | 13 % | |
| Sodium 4742mg | 164 % | |
| Potassium 199.3mg | 5 % | |
| Total Carbohydrate 44.8g | 13 % | |
| Dietary Fiber 2.2g | 9 % | |
| Sugars, other 42.6g | ||
| Protein 3.6g | 5 % | |
|
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
||
Calories per serving: 265
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.