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Low-Fat Carrot Cake

Author: chefs-mate Cooking Method: Baking Cuisine: Global Courses: Desserts

Difficulty: Advanced

Servings: 20 Calories: 946.8

Dietary:

V Vegetarian

Description

This International dessert features Unbleached flour, Whole-grain wheat flour, Ground cinnamon, Baking soda, Ground nutmeg. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Directions

Undrained 2 c Shredded carrots 2/3 c Walnuts -- chopped 1/2 c Raisins 1 3/4 c Low-Fat
Cream Cheese Frosting
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.
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

Nutrition Facts

Servings 20

Amount Per Serving
Calories 946.8kcal

% Daily Value *
Total Fat 2.1g4%
Saturated Fat 0.5g3%
Cholesterol 1.1mg1%
Sodium 149.7mg7%
Total Carbohydrate 211.2g71%
Dietary Fiber 9.3g38%
Sugars 109.0g
Protein 22.8g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Low-Fat Carrot Cake