Low-Fat Carrot Cake

Total Time Prep: 30 min. Bake: 30 min. + cooling
Yield 16 servings
Test Kitchen Approved
“Loaded with spice and carrot flavor, this moist and luscious cake is guaranteed to impress.” Rebecca Baird - Salt Lake City, Utah

Ingredients

  • 2 cups packed brown sugar
  • 1/2 cup buttermilk
  • 2 large egg whites
  • 1 large egg
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 2-1/2 cups cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon salt
  • 3 cups grated carrots
  • 1 can (8 ounces) unsweetened crushed pineapple, drained
  • 2 ounces reduced-fat cream cheese
  • 1 cup confectioners' sugar
  • 1/2 teaspoon lemon juice
  • 1/8 teaspoon vanilla extract

Directions

  1. In a large bowl, beat the brown sugar, buttermilk, egg whites, egg, oil and vanilla until well blended. Combine the flour, baking soda, spices and salt; gradually beat into sugar mixture until blended. Fold in carrots and pineapple. Pour into a 13-in. x 9-in. baking dish coated with cooking spray.
  2. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
  3. In a small bowl, beat cream cheese until fluffy. Add the confectioners' sugar, lemon juice and vanilla; beat until smooth. Drizzle over cake.

Nutrition Facts

1 piece: 263 calories, 3g fat (1g saturated fat), 16mg cholesterol, 98mg sodium, 56g carbohydrate (37g sugars, 1g fiber), 3g protein.

“Loaded with spice and carrot flavor, this moist and luscious cake is guaranteed to impress.” Rebecca Baird - Salt Lake City, Utah
Recipe Creator

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