Low Fat Carrot Cake Recipes

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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

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

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

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