Delicious Low Fat Carrot Cake Recipes

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LITE CARROT CAKE



Lite Carrot Cake image

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

Provided by Marva

Categories     Desserts     Cakes     Sheet Cake Recipes

Yield 24

Number Of Ingredients 11

1 cup cake flour
1 cup whole wheat flour
1 cup packed brown sugar
½ cup white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 ½ teaspoons ground cinnamon
3 eggs
⅓ cup vegetable oil
⅔ cup buttermilk
1 ½ cups grated carrots

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round cake pans.
  • Separate eggs and beat egg whites until frothy, then continue whipping and gradually add 1/2 cup of the white sugar. Beat until stiff.
  • 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.
  • 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.

Nutrition Facts : Calories 131.4 calories, Carbohydrate 22.6 g, Cholesterol 23.5 mg, Fat 3.9 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 0.7 g, Sodium 96.3 mg, Sugar 13.8 g

HEALTHIER CARROT CAKE III



Healthier Carrot Cake III image

We made it with a little less oil and a little less sugar, so this carrot cake recipe is now healthier but still sure to be a favorite.

Provided by MakeItHealthy

Categories     Desserts     Cakes     Carrot Cake Recipes

Time 2h30m

Yield 18

Number Of Ingredients 16

4 eggs
¾ cup vegetable oil
1 ½ cups white sugar
2 teaspoons vanilla extract
2 cups whole wheat pastry flour
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
¼ cup butter, softened
1 (8 ounce) package Neufchatel cheese, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
  • Beat together eggs, oil, white sugar, and 2 teaspoons vanilla extract in a large bowl. Mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
  • Bake in preheated oven until a toothpick inserted into center of cake comes out clean, 40 to 50 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  • To make frosting: Combine butter, Neufchatel cheese, confectioner's sugar, and 1 teaspoon vanilla extract. Beat until mixture is smooth and creamy. Stir in chopped pecans. Spread frosting over completely cooled cake.

Nutrition Facts : Calories 399.5 calories, Carbohydrate 42 g, Cholesterol 57.6 mg, Fat 24.7 g, Fiber 2.8 g, Protein 5.3 g, SaturatedFat 5.8 g, Sodium 354.9 mg, Sugar 31.4 g

FRAGRANT AND HEALTHY CARROT CAKE



Fragrant and Healthy Carrot Cake image

This carrot cake uses very little sugar and is very fragrant and sweet from molasses and dried figs that I use as a substitute for sugar. Citrus fruit and spices give it very fresh taste. It is a very moist and tasty cake.

Provided by Maka

Categories     Desserts     Cakes     Spice Cake Recipes

Time 1h25m

Yield 9

Number Of Ingredients 18

¾ cup whole wheat flour
¾ cup cake flour
½ cup packed brown sugar
1 tablespoon ground cinnamon
1 tablespoon carob powder
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ tablespoons molasses
¼ cup vegetable oil
2 eggs
1 orange, juiced and zested
1 ½ teaspoons grated lemon zest
½ cup raisins
5 dried figs, chopped
2 tablespoons poppy seeds
2 cups grated carrots
¼ cup chopped pecans

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan.
  • In a large bowl, stir together the whole wheat flour, cake flour, brown sugar, cinnamon, carob, baking powder, baking soda and salt. Make a well in the center and pour in the molasses, oil, eggs and orange juice. Mix until the dry ingredients are moistened, then stir in the orange zest, lemon zest, raisins, figs, poppy seeds, carrots and pecans until evenly distributed. Pour into the prepared pan.
  • Bake for 1 hour and 10 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool for 30 minutes before removing from the pan.

Nutrition Facts : Calories 315 calories, Carbohydrate 52.8 g, Cholesterol 41.3 mg, Fat 10.9 g, Fiber 5.6 g, Protein 5.5 g, SaturatedFat 1.7 g, Sodium 367.6 mg, Sugar 28.9 g

SKINNY CARROT CAKE



Skinny Carrot Cake image

A low-calorie, skinny version of a favorite carrot cake dessert!

Provided by Arden

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 50m

Yield 12

Number Of Ingredients 12

1 ½ cups all-purpose flour
½ cup white sugar
¼ cup brown sugar
2 teaspoons baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon salt
⅓ cup egg whites
2 teaspoons vanilla extract
2 cups shredded carrots
1 cup unsweetened applesauce

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 8-inch round cake pan with cooking spray.
  • Whisk together flour, white sugar, brown sugar, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt in a large bowl.
  • Combine egg whites and vanilla extract in a small bowl. Beat using an electric mixer until fluffy.
  • Place carrots into a food processor and process until finely grated but not pureed into a pulp, 2 to 5 seconds.
  • Pour carrots and applesauce into flour mixture; mix well. Fold in egg white mixture and mix until thoroughly combined. Spoon batter into the prepared cake pan.
  • Bake in the preheated oven until a knife inserted into the center comes out clean and the cake is pulling away from the sides of the pan, 27 to 30 minutes. Remove from oven and let cake cool completely on a wire rack.

Nutrition Facts : Calories 130.9 calories, Carbohydrate 29.6 g, Fat 0.2 g, Fiber 1.4 g, Protein 2.6 g, Sodium 355.7 mg, Sugar 16.1 g

LOW FAT CARROT CAKE



Low Fat Carrot Cake image

Low fat but delicious! Using a maximum of natural sweetness of its ingredients with minimum sugar and oil.

Provided by tartanjuda

Time 1h15m

Yield Serves 6

Number Of Ingredients 18

[Ingredients in order of the cooking process]
2 large eggs, beaten
60g granulated sugar
50ml vegetable or olive oil
********************************************
130g plain flour
10g baking powder
2 tbsp ground cinnamon
1 tsp ground allspice
********************************************
3 large carrots, grated
100g sultana or raisins
2 tsp lemon juice
Pinch of salt
200g mascarpone cheese
20g unsalted butter
30g icing sugar
1 lemon rind, grated

Steps:

  • Preheat the oven to 180C.
  • Put the eggs, granulated sugar, vegetable(or olive)oil into a bowl and beat well.
  • Sift the flour, baking powder, cinnamon and allspice into the bowl, then fold into the mixture.
  • Add the carrots, sultanas (or raisins), lemon juice and pinch of salt, and mix well together.
  • Spoon the mixture into a baking tin (I use 18cm circle non-stick) and bake in the preheated oven for 30-40 minutes, until a skewer inserted into the center comes out dry. Leave in the tin for 5 minutes, then turn out to cool completely.
  • For the decoration, put all the ingredients into a bowl and beat well until smooth. Spread evenly across the top of the cake (make sure that the cake is cool enough otherwise the cream will melt and slide down), then put in the fridge for at least 5 hours.

LOW-FAT CARROT CAKE



Low-Fat Carrot Cake image

"Loaded with spice and carrot flavor, this moist and luscious cake is guaranteed to impress." Rebecca Baird - Salt Lake City, Utah

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 19

2 cups packed brown sugar
1/2 cup buttermilk
2 egg whites
1 egg
2 tablespoons canola oil
1 teaspoon vanilla extract
2-1/2 cups cake flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon salt
3 cups grated carrots
1 can (8 ounces) unsweetened crushed pineapple, drained
2 ounces reduced-fat cream cheese
1 cup confectioners' sugar
1/2 teaspoon lemon juice
1/8 teaspoon vanilla extract

Steps:

  • In a large bowl, beat the brown sugar, buttermilk, egg whites, egg, oil and vanilla until well blended. Combine the flour, baking soda, spices and salt; gradually beat into sugar mixture until blended. Fold in carrots and pineapple. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. , In a small bowl, beat cream cheese until fluffy. Add the confectioners' sugar, lemon juice and vanilla; beat until smooth. Drizzle over cake.

Nutrition Facts : Calories 263 calories, Fat 3g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 98mg sodium, Carbohydrate 56g carbohydrate (37g sugars, Fiber 1g fiber), Protein 3g protein.

THE ULTIMATE LOW-FAT MOIST CARROT CAKE



The Ultimate Low-Fat Moist Carrot Cake image

I made this cake by Delia Smith a couple of days ago and it is absolutely fabulous. I am not the world's most experienced baker but it was moist and had the perfect texture. I was quite proud of myself!! I prefer my carrot cakes without topping so I haven't tried it. Oh, and don't leave out the syrup glaze. I almost decided not to bother with it but I am so glad I added it. It gives the cake a lovely citrussy tang. Yum!

Provided by HappyBunny

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 16

175 g dark brown sugar
2 large eggs, at room temperature
120 ml sunflower oil
200 g wholemeal self-rising flour
1 1/2 teaspoons bicarbonate of soda
3 teaspoons mixed spice
1 grated orange, zest of
200 g carrots, peeled and coarsely grated
175 g sultanas (optional)
250 g Quark (skimmed milk soft cheese)
20 g caster sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 small orange, juice of
1 tablespoon lemon juice
40 g dark brown sugar

Steps:

  • You will need a non-stick baking tin measuring 25.5cm x 15cm (10 x 6 inches) and 2.5 cm (1 inch) deep, the base lined with greaseproof paper.
  • Preheat oven to gas mark 3, 325ºF, 170ºC.
  • Begin by whisking the sugar, eggs and oil together in a bowl using an electric hand whisk for 2-3 minutes. Then sift the flour, bicarbonate of soda and the mixed spice into the bowl, tipping in all the bits of bran that are left in the sieve.
  • Now stir all this together and then fold in the orange zest, carrots and sultanas.
  • Pour the mixture into the prepared tin and bake on the centre shelf of the oven for 35-40 minutes, until it is well risen and feels firm and springy to the touch when lightly pressed in the centre.
  • While the cake is cooking, make the topping by mixing all the ingredients in a bowl until light and fluffy, then cover with clingfilm and chill for 1-2 hours or until needed.
  • Now you need to make the syrup glaze, and to do this whisk together the fruit juices and sugar in a bowl. When the cake comes out of the oven, stab it all over with a skewer and quickly spoon the syrup over as evenly as possible.
  • Leave the cake on one side to cool in the tin, during which time the syrup will be absorbed.
  • Then, when the cake is completely cold, remove from the tin. spread the topping over, cut into 12 squares and dust with a little more cinnamon.

Nutrition Facts : Calories 174.8, Fat 9.6, SaturatedFat 1.4, Cholesterol 31, Sodium 185.8, Carbohydrate 21.6, Fiber 0.6, Sugar 20.3, Protein 1.3

LIGHT & MOIST LOW-FAT CARROT CAKE



Light & Moist Low-Fat Carrot Cake image

This is a moist and delicious carrot cake recipe from "Good Housekeeping". It produces a fluffy (rather than dense) cake and also makes great cupcakes (about 24). If you wanted frosted cupcakes, cut down the sugar in the cake recipe by 1/4 cup. For Cream Cheese Icing: In bowl, stir 2 oz. reduced-fat cream cheese and 1/4 c. sugar until smooth. Add 1/2 tsp milk, 1/4 tsp vanilla, and 1/2 c. more sugar; stir to a drizzling consistency.

Provided by blucoat

Categories     Dessert

Time 1h

Yield 20 serving(s)

Number Of Ingredients 15

2 1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
2 large egg whites
1 cup granulated sugar
3/4 cup packed dark brown sugar
1 (8 -8 1/4 ounce) can crushed pineapple in juice
1/3 cup canola oil
1 tablespoon vanilla extract
1 (10 ounce) bag shredded carrots
1/2 cup dark raisin (optional)

Steps:

  • Preheat oven to 350 degrees F. Spray nonstick 12-cup Bundt-style pan with nonstick cooking spray with flour.
  • Combine flour, soda, cinnamon, ginger, baking powder, and salt.
  • In large bowl, with mixer on medium speed, beat eggs and egg whites until blended. Beat in sugars; beat 2 minutes. On low speed, beat in pineapple with juice, oil, and vanilla. Add flour mixture; beat 1 minute. Stir in carrots and raisins.
  • Pour batter into pan. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto rack; cool completely.

DELICIOUS LOW-FAT CARROT CAKE



Delicious Low-Fat Carrot Cake image

Make and share this Delicious Low-Fat Carrot Cake recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 50m

Yield 16 serving(s)

Number Of Ingredients 14

2 1/2 cups cake flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/4 teaspoon clove
2 cups light brown sugar, packed
2 tablespoons vegetable oil
1 egg
2 egg whites
1/2 cup low-fat buttermilk
2 teaspoons vanilla
3 cups grated carrots
1 (8 ounce) can crushed pineapple, well drained

Steps:

  • Set oven to 350 degrees.
  • Grease a 13 x 9-inch baking dish.
  • In a bowl combine the cake flour, baking soda and spices.
  • In another bowl beat egg and egg whites together with sugar and oil until light and fluffy (about 3 minutes).
  • Stir in buttermilk and vanilla; mix until combined.
  • Gradually add in the flour mixture to the liquid mixture using low speed or with a wooden spoon.
  • Add in shredded carrots and pineapple into the batter; mix until combined using wooden spoon.
  • Transfer mixture to prepared baking dish.
  • Bake for about 35-40 minutes or until the cake tests done.
  • Cool completely if frosting.

Nutrition Facts : Calories 225.5, Fat 2.4, SaturatedFat 0.4, Cholesterol 13.5, Sodium 202.3, Carbohydrate 48.4, Fiber 1.2, Sugar 30, Protein 3.1

A DIFFERENT FLUFFY, LIGHT AND MOIST CARROT CAKE (VERY LOW FAT)



A Different Fluffy, Light and Moist Carrot Cake (Very Low Fat) image

I tried this recipe from a site and changed only one thing (I added 2 teaspoons cinnamon instead of the recommended 1 teaspoon orange extract) and it turned out very fluffy and moist. It also doesn't use butter or oil so its light and delicious. The frosting also doesn't use any butter so its light and delicious.

Provided by Pantheress

Categories     Dessert

Time 1h

Yield 1 cake, 12 serving(s)

Number Of Ingredients 11

1 tablespoon butter
5 eggs, whites and yolks separated
1 cup sugar
1 lemon, juice and rind of, grated
2 teaspoons cinnamon
1 pinch salt
12 ounces tender carrots, finely grated
3/4 cup cornstarch
4 ounces cream cheese
3/4 cup whipping cream
1/2 cup powdered sugar

Steps:

  • Preheat oven to 370 F (190c).
  • Grease a 9 inch pan.
  • Beat egg whites until stiff and then slowly pour in 1/2 cup of sugar, beating constantly.
  • In another bowl, beat the egg yolks and the remaining sugar then add lemon rind, lemon juice, salt and cinnamon, beating continuously.
  • Add in the carrots, corn starch and mix.
  • Add the egg whites to the mix slowly and small amounts at a time mixing continuously in a top to bottom rotating movement.
  • Pour the batter into the pan.
  • Level the surface with a spatula (do not pressure it though and move very lightly).
  • Bake for 35-40 minutes or until toothpick inserted comes out clean and cake is golden.
  • For frosting:.
  • Whip the whipping cream until it thickens.
  • In a separate bowl, mix the sugar and cheese until smooth.
  • Add in the whipped cream.
  • Frost cooled cake.

Nutrition Facts : Calories 251.9, Fat 11.9, SaturatedFat 6.8, Cholesterol 121.4, Sodium 103.8, Carbohydrate 33.2, Fiber 1.1, Sugar 23.2, Protein 4

DELICIOUSLY HEALTHY CARROT CAKE



Deliciously Healthy Carrot Cake image

Healthy alternative to a delicious carrot cake! Moist and full of flavor... Best of all, it's good for you!

Provided by TORI4

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 45m

Yield 12

Number Of Ingredients 13

cooking spray
2 cups whole wheat flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 ½ cups plain yogurt
1 ½ cups carrot pulp from juiced carrots
1 cup skim milk
1 cup maple syrup
½ cup apple pulp from juiced apple
½ cup chopped pitted dates
1 egg

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
  • Combine flour, baking soda, baking powder, cinnamon, and salt in a bowl. Add yogurt, carrot pulp, milk, maple syrup, apple pulp, dates, and egg. Mix with a wooden spoon until batter is blended and thick.
  • Spread batter in the prepared baking pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.

Nutrition Facts : Calories 195.7 calories, Carbohydrate 42.5 g, Cholesterol 17.7 mg, Fat 1.4 g, Fiber 3.6 g, Protein 5.9 g, SaturatedFat 0.5 g, Sodium 533.7 mg, Sugar 24 g

LOW FAT LOW SUGAR CARROT CAKE



Low Fat Low Sugar Carrot Cake image

Make and share this Low Fat Low Sugar Carrot Cake recipe from Food.com.

Provided by Donna Luckadoo

Categories     Dessert

Time 50m

Yield 12 Slices

Number Of Ingredients 17

1 1/2 cups wheat flour
1/2 cup wheat germ
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
2 teaspoons nutmeg or 2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 teaspoons vanilla
2/3 cup Splenda sugar substitute
1/2 cup brown sugar
1 cup fat free egg substitute or 1 cup egg white
1 cup low-fat buttermilk
1 (8 ounce) can unsweetened crushed canned pineapple
2 cups shredded carrots
1/4 cup crushed pecans (optional)
1/4 cup raisins (optional)
1/4 cup shredded coconut (optional)

Steps:

  • Preheat oven to 350*.
  • Combined Flour, Germ, Soda, Powder, Cinnamon, and salt. Set aside.
  • Next combine Sugars, Egg substitutes, Vanilla and Buttermilk.
  • Gradually add the dry ingredients to the wet ingredients until thoroughly combined.
  • Next add the Pineapples(do not drain), Carrots,Raisens, Coconut, and Crushed Pecans.
  • Pour batter into a 9x13 Cake pan or a Bundt pan that has been sprayed with a nonstick spray.
  • Bake 35-45 minutes depending on your oven or until a toothpick inserted comes out clean.
  • Let cake cool before frosting. I frost this cake with a Low Sugar Low Fat Cream Cheese Frosting or you can just sprinkle with a dusting of powdered Sugar.

Nutrition Facts : Calories 147.4, Fat 1.8, SaturatedFat 0.5, Cholesterol 1, Sodium 443.6, Carbohydrate 27.5, Fiber 3.4, Sugar 12.4, Protein 6.6

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RECIPE: DELICIOUS LOW FAT CARROT CAKE - THE CAKE BOUTIQUE
2021-08-02 Low Fat Carrot Cake. You can have Low Fat Carrot Cake using 14 ingredients and 4 steps. Here is how you make that. Ingredients of Low Fat Carrot Cake. Prepare 2 of large eggs, beaten. You need 60 g of granulated sugar. It’s 50 ml of vegetable or olive oil. Prepare 130 g of plain flour. It’s 10 g of baking powder. You need 2 tbsp of ground ...
From thecakeboutiquect.com


THE BEST HEALTHY CARROT CAKE YOU'LL EVER EAT ... - AMBITIOUS KITCHEN
2022-04-03 1/3 cup melted and cooled coconut oil. 3 cups shredded carrots (medium grate) Optional mix-ins: ½ cup raisins. ½ cup chopped pecans or walnuts. For the frosting: ½ cup salted butter, at room temperature (or sub vegan buttery stick) 8 ounces cream cheese, at room temperature (or sub dairy free cream cheese)
From ambitiouskitchen.com


10 BEST FAT FREE CARROT CAKE RECIPES | YUMMLY
2022-05-06 Grain-Free Carrot Cake Lila Ruth Grain Free. cinnamon, baking soda, egg, butter, vanilla extract, chopped walnuts and 11 more.
From yummly.com


LIGHT MOIST LOW FAT CARROT CAKE RECIPES
Steps: Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round cake pans. Separate eggs and beat egg whites until frothy, then continue whipping and gradually add 1/2 cup of the white sugar.
From recipes.servegame.org


DELICIOUS LOW FAT CARROT CAKE RECIPE - WEBETUTORIAL
Delicious low fat carrot cake is the best recipe for foodies. It will take approx 50 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make delicious low fat carrot cake at your home.. The ingredients or substance mixture for delicious low fat carrot cake recipe that are useful to cook such type of recipes are:
From webetutorial.com


LOW-FAT CARROT CAKE #1 RECIPE - BAKERRECIPES.COM
2005-09-20 The best delicious Low-fat Carrot Cake #1 recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Low-fat Carrot Cake #1 recipe today! Hello my friends, this Low-fat Carrot Cake #1 recipe will not disappoint, I promise! Made with simple ingredients, our Low-fat Carrot Cake #1 is amazingly delicious, and addictive, …
From bakerrecipes.com


MEDITERRANEAN DIET FRIENDLY CARROT CAKE - FOOD WINE AND LOVE
Preheat your oven to 350 and prep an baking dish (9 X 13 works well) for nonstick. In a mixing bowl use a whisk or a fork to mix together the flour, baking soda and cinnamon (and any optional spices). Next, in a large mixing bowl, beat together the eggs, egg whites and sugar ( …
From foodwineandlove.com


LOW FAT CARROT CAKE - AMANDA'S COOKIN'
2012-01-30 Preheat the oven to 350 F. Spray a 13×9 baking pan with non-fat cooking spray. Combine the flour, sugar, brown sugar, cinnamon, nutmeg, baking soda, and salt in a medium bowl. Whisk the egg substitute and egg whites in a large bowl. Add the carrots, applesauce, oil, raisins, and water stirring until blended.
From amandascookin.com


BEST LOW-FAT CARROT CAKE RECIPE (USE GRAPE SEED OIL …
Instructions. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large mixing bowl, use the cake mixer to beat the eggs. Add in brown sugar and 2 teaspoons vanilla. Sift in flour, baking soda, baking powder, salt and cinnamon. Add in grape seed oil.
From delishably.com


LOW-FAT CARROT CAKE #2 RECIPE - BAKERRECIPES.COM
2014-08-09 The best delicious Low-fat Carrot Cake #2 recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Low-fat Carrot Cake #2 recipe today! Hello my friends, this Low-fat Carrot Cake #2 recipe will not disappoint, I promise! Made with simple ingredients, our Low-fat Carrot Cake #2 is amazingly delicious, and addictive, …
From bakerrecipes.com


"LOW-FAT CARROT CAKE" RECIPE - BAKERRECIPES.COM
The best delicious "low-fat Carrot Cake" recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this "low-fat Carrot Cake" recipe today! Hello my friends, this "low-fat Carrot Cake" recipe will not disappoint, I promise! Made with simple ingredients, our "low-fat Carrot Cake" is amazingly delicious, and addictive, everyone will be …
From bakerrecipes.com


HEALTHY CARROT CAKE - SWEET LIZA
2017-04-04 Drain the beans. Put the beans in the blender and blend until they are pureed. Add the eggs, oil, honey, flour, vanilla extract, cinnamon, salt, and baking powder. Process for a minute or two until everything is incorporated. Add the carrots, raisins and pineapple to …
From sweetliza.com


LOW SUGAR CARROT CAKE - EVERYDAY HEALTHY RECIPES
2020-09-28 In a bowl combine the flour, baking powder, soda, spices and salt and stir thoroughly using a whisk. 2. In another bowl whisk together the oil, sugar, eggs and vanilla extract until thoroughly combined. 3. Stir in the grated carrot and pecans. 4. Pour in the dry ingredients and stir just to combine.
From everydayhealthyrecipes.com


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