Lowsodiumcarrotcake Recipes

LOW SODIUM CARROT CAKE

Low Sodium Carrot Cake image

Finally, I found a carrot cake that fits into my diet and tastes great to boot. I found this recipe on SPLENDA's web site.

Provided by Millereg

Categories Breads

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 19

Ingredients

3/4 cup all-purpose flour
2 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt substitute
1/2 teaspoon cinnamon, ground
1/4 teaspoon allspice
2 egg whites, large
1/4 cup egg substitute
1/4 cup Splenda sugar substitute
2 tablespoons Splenda sugar substitute
3 tablespoons margarine, light
1/2 cup honey
1 teaspoon vanilla extract, pure
3 tablespoons applesauce, unsweetened
1 tablespoon canola oil
2 1/4 cups carrots, fine shredded
1/3 cup walnuts, chopped
nonstick cooking spray, butter flavor

Steps:

Preheat oven to 350 degrees F.
In medium bowl, whisk together flour, baking powder, baking soda, salt substitute, cinnamon, and allspice.
Set aside.
In small bowl, whisk together egg whites and eggbeaters.
Set aside.
In large bowl beat Splenda, margarine, honey, vanilla, applesauce, and canola oil.
Mix in egg mixture, stir until well mixed.
Stir in flour mixture, then carrots and walnuts.
Pour into greased 8 cup loaf pan and bake for 40-45 minutes, or until toothpick inserted comes out clean.
Allow to cool, ice if desired.
Top with your favorite frosting, or with one cup heavy cream mixed with 1/4 cup confectioners' sugar and whipped to stiffness.

Nutrition Facts : Calories 237.7, Fat 9.4, SaturatedFat 1.4, Sodium 230.3, Carbohydrate 36.2, Fiber 1.9, Sugar 21.7, Protein 4.3

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

Ingredients

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.

NO OIL CARROT CAKE

No Oil Carrot Cake image

As I was traveling across Canada many years ago, I found myself at a small hotel in Madoc, Ontario watching a baseball game. This recipe comes from that hotel and I have thanked the chef many times for it. It is the only one I've come across that does not call for oil of any kind. It can be made in loaf pans or a tube or bundt pan. Spices can be adjusted to suit your own taste and the hardest part of this recipe is grating the carrots. Because of the amount of carrots in this recipe, you may find a small film of gel on the bottom of the cake but it can easily be removed. It can be iced with regular cream cheese icing, drizzled with confectioner's icing or left plain. It freezes very well. I hope whoever tries it, enjoys it. (Note: Raisins work well, too, in addition or in place of the nuts.)

Provided by Gwen35

Categories Dessert

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

2 cups white sugar
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
4 cups grated carrots
3/4 cup crushed walnuts (slightly warmed, preferably)

Steps:

Preheat oven to 325°F.
Beat sugar and eggs together in a large bowl until thick and pale.
Stir flour, baking powder, baking soda and cinnamon together.
Fold flour mixture into the egg mixture.
Add carrots and nuts.
Spoon batter into a greased tube or bundt pan (or 2 loaf pans) and bake for 45 minutes or until tester comes out clean.

Nutrition Facts : Calories 440.4, Fat 10.1, SaturatedFat 1.5, Cholesterol 105.8, Sodium 479.4, Carbohydrate 81.5, Fiber 3.4, Sugar 53, Protein 8.6

NO-CHOLESTEROL CARROT CAKE

No-Cholesterol Carrot Cake image

Indulge without the guilt! Applesauce and carrots make every piece moist, while cream cheese frosting adds rich flavor. And there's no cholesterol in the cake or frosting--really!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h40m

Yield 16

Number Of Ingredients 12

Ingredients

3 cups freshly shredded carrots (4 to 5 large)
1/2 cup raisins
1 box Betty Crocker™ Super Moist™ yellow cake mix
2 teaspoons ground cinnamon
3/4 cup water
3/4 cup fat-free egg product
1/3 cup applesauce
1/3 cup vegetable oil
1 container Betty Crocker™ Whipped cream cheese frosting
2 drops red food color
1 drop yellow food color
2 drops green food color

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
In medium bowl, toss carrots and raisins with 1/3 cup cake mix to coat. In large bowl, beat remaining cake mix, cinnamon, water, egg product, applesauce and oil with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in carrot mixture until blended. Pour batter into pan; spread evenly.
Bake 33 to 38 minutes or until center of cake feels firm or toothpick inserted in center comes out clean. Cool cake in pan on cooling rack at least 1 hour.
Reserve 1/2 cup of the frosting. Spread remaining frosting over top of cake. Spoon 1/4 cup of the reserved frosting into small resealable freezer plastic bag; spoon remaining frosting into second bag. Add red and yellow food colors to one bag; add green food color to other bag. Seal bags; squeeze bags to tint frosting evenly.
Pull tip of knife through frosting on top of the cake to score 16 serving pieces (4 rows by 4 rows). Cut 1/8-inch tip off 1 bottom corner of bag with orange frosting. Diagonally on each scored cake piece, pipe a carrot by squeezing frosting in a thick line, letting up on pressure at end to draw to a point. Cut off tiny corner of bag with green frosting. At top of each carrot, pipe loops of green frosting for carrot tops. Refrigerate until frosting is firm before serving, about 30 minutes. Store loosely covered in refrigerator.

Nutrition Facts : Calories 270, Carbohydrate 43 g, Cholesterol 0 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 28 g, TransFat 1 1/2 g

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