Moosewood Restaurants Fat Free Carrot Cake Recipes

EGG DAIRY NUT FREE CARROT CAKE

Egg Dairy Nut Free Carrot Cake image

This is delish! Now I just need to work out how to make it gluten free and I have one wonderful anti alergy cake! This is a mixture of different egg free recipies I have tried. Although we are not allergic to diary - i find this works best with water... however - there is no stopping me topping this with a cream cheese icing! To keep it diary free I simply spread some apricot jam on the top for a glaze I often sub the carrot with zucchini and the sultana's with diced dried apricots

Provided by happygurl06

Categories Dessert

Time 45m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups all-purpose flour
1 cup caster sugar
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 cup grated carrot
1/2 cup sultana
1/4 cup vegetable oil
1 teaspoon white vinegar
1 cup water

Steps:

Add the ingredients into a mixing bowl in the same order as listed.
Mix with a wooden spoon for 1 - 2 minutes.
Pour into a small round or loaf tin (use non stick tin and cooking spray).
Bake at 180 degrees C for 40 mins or until a skewrer comes out clean.
Make fine cup cakes - reduce cooking time to 15-20 minutes.

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

Ingredients

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

LOW FAT PINEAPPLE CARROT CAKE

Low Fat Pineapple Carrot Cake image

Moist, fluffy and tastes great. Again, people have a hard time believing this is low fat! Another recipe from "Secrets of Fat Free Cooking" by Sandra Woodruff.

Provided by SoupCookie

Categories Dessert

Time 47m

Yield 1 cake, 16-24 serving(s)

Number Of Ingredients 10

Ingredients

2 1/2 cups unbleached flour
1 1/3 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 (8 ounce) cans crushed pineapple, undrained
1/4 cup skim milk
4 egg whites, lightly beaten
2 teaspoons vanilla
2 cups grated carrots, packed, about 5 medium
1/2 cup golden raisin

Steps:

In a large bowl combine first 4 ingredients and stir well.
Stir in the pineapple (including juice), milk, egg whites, and vanilla. Fold in carrot and raisins.
Spray a 9x13 pan with Pam and spread the batter evenly into pan. Bake at 325F for 35 minutes (can do the toothpick test at 30 min.) Cool to room temperature and enjoy!
*Note: this cake goes well with low fat cream cheese icing or a big spoonful of fat free vanilla pudding on top!

Nutrition Facts : Calories 180, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.1, Sodium 184.1, Carbohydrate 41.5, Fiber 1.5, Sugar 24.2, Protein 3.5

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

Ingredients

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

NUT-FREE CARROT CAKE

Nut-Free Carrot Cake image

Make and share this Nut-Free Carrot Cake recipe from Food.com.

Provided by Kym in Ohio

Categories Dessert

Time 45m

Yield 16 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups oil
2 cups sugar
4 eggs
2 cups flour
2 teaspoons baking soda
1 pinch salt
3 cups grated carrots (fully packed)
2 teaspoons cinnamon
1 teaspoon vanilla
1/4 cup butter
8 ounces cream cheese
1 lb powdered sugar

Steps:

Beat oil and sugar, then add eggs.
Add and mix the rest of the cake ingredients in the order given Beat for 1 minute.
Pour into 3 9-inch cake pans.
Bake at 350°F for 35 minutes.
Icing: Mix butter and cream cheese together until smooth, then add sugar a little at a time.
Beat until smooth.

Nutrition Facts : Calories 547.8, Fat 29.6, SaturatedFat 7.6, Cholesterol 69.8, Sodium 273.4, Carbohydrate 68.5, Fiber 1.3, Sugar 54.4, Protein 4.3

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