Fat Calorie Reduced Carrot Cake Recipes

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FAT / CALORIE REDUCED CARROT CAKE



Fat / Calorie Reduced Carrot Cake image

This recipe uses applesauce and Splenda to cut down on the amount of fat and calories. While it may not be completely 'fat free', it is definitely a healthier version. 1 cup of walnuts can also be added to this recipe and sugar can be used in place of the Splenda (vice-versa). The recipe is posted in metric, for some reason when it is converted by the system to US measurements, it does not convert over correctly. Please keep the metric values when making.

Provided by RavJJ

Categories     Dessert

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 14

3 eggs
90 ml applesauce
90 ml vegetable oil or 90 ml butter
180 ml buttermilk
250 ml sugar
250 ml Splenda sugar substitute (sugar can also be used)
10 ml baking soda (2 teaspoon)
2 ml salt (1/2 teaspoon)
10 ml cinnamon (2 teaspoon)
2 ml nutmeg (1/2 teaspoon)
500 ml all-purpose flour
250 ml crushed pineapple
500 ml grated carrots
180 ml flaked coconut

Steps:

  • Preheat oven to 350 degrees.
  • Either grease a 13x9 inch pan or line the pan with parchment paper.
  • In a large bowl, mix eggs, oil, applesauce, buttermilk, Splenda and sugar, until blended.
  • Add baking soda, salt, cinnamon, nutmeg and flour to mix.
  • Once blended, add pineapple, carrots and coconut.
  • Mix well.
  • Bake for 55 minutes.
  • Glaze or frost cake if desired.

Nutrition Facts : Calories 224, Fat 7.2, SaturatedFat 2, Cholesterol 35.3, Sodium 267.3, Carbohydrate 38, Fiber 1.6, Sugar 20.8, Protein 3.6

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

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.

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