Low-Fat Carrot Cake
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.Ingredients
Directions
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Undrained 2 c Shredded carrots 2/3 c Walnuts -- chopped 1/2 c Raisins 1 3/4 c Low-Fat
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Cream Cheese Frosting
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Preheat the oven to 350x.
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Lightly spray a 13" x 9" x 2" baking pan with non-stick spray.
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Set aside.
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In a large bowl,
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stir together the unbleached flour, the whole-grain flour, cinnamon, baking soda, nutmeg and cloves;
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set aside.
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In another large bowl, beat the egg whites with clean, dry beaters until soft peaks form.
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Slowly beat in the sugar.
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Then slowly beat in the applesauce, buttermilk and vanilla extract.
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Using a spoon, stir in the flour mixture just until combined; do NOT overmix.
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stir in one ingredient at a time ~ the crushed pineapple, the shredded carrots, the walnuts and the raisins.
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Spread the batter in the prepared pan.
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Bake for about 40 minutes, or until it tests clean.
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Cool completely on a wire rack.
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Meanwhile, prepare the Low-Fat Cream Cheese Frosting.
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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.
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