luscious low-fat carrot cake

Name: Luscious Low-Fat Carrot Cake
Prep time: 30 min
Cook time: 35 min
Yield: 16
Ingredients: 2 cup(s) unbleached all-purpose flour; 1 cup(s) sugar substitute (ex: splenda); 1/2 cup(s) light brown sugar (non-substitute); 2 teaspoon(s) cinnamon; 1 teaspoon(s) nutmeg; 1 teaspoon(s) allspice, ground; 2 teaspoon(s) baking soda; 1 teaspoon(s) baking powder; 1 teaspoon(s) salt; 1/2 cup(s) egg substitute (ex: egg beaters); 2 - egg whites; 2 1/2 cup(s) shredded carrots, fresh; 1/3 cup(s) shredded coconut; 1/2 cup(s) applesauce, unsweetened; 1/3 cup(s) canola oil; 1/2 cup(s) chopped walnuts; 3 tablespoon(s) water; ## FROSTING; 8 ounce(s) reduced fat or fat free cream cheese; 1 cup(s) powdered sugar; 1 teaspoon(s) vanilla extract; 1/8 cup(s) milk (optional)

(1 RATING)

96 Pinches 5 Photos

Melissa Newman

San Pablo, CA

Updated on May 13, 2012

Carrot Cake can be healthy again! And no one would ever know....

Rate

prep time 30 Min

cook time 35 Min

method ---

yield 16 serving(s)

Ingredients

2 cups unbleached all-purpose flour
1 cup sugar substitute (ex: splenda)
1/2 cup light brown sugar (non-substitute)
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon allspice, ground
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup egg substitute (ex: egg beaters)
2 - egg whites
2 1/2 cups shredded carrots, fresh
1/3 cup shredded coconut
1/2 cup applesauce, unsweetened
1/3 cup canola oil
1/2 cup chopped walnuts
3 tablespoons water
FROSTING
8 ounces reduced fat or fat free cream cheese
1 cup powdered sugar
1 teaspoon vanilla extract
1/8 cup milk (optional)

How To Make luscious low-fat carrot cake

Step 1

Preheat the oven to 350 F. Spray a round bundt baking pan with non-fat cooking spray.

Step 2

Combine the flour, sugar (substitute), brown sugar, cinnamon, nutmeg, baking soda, and salt in a medium bowl.
Step 3

Whisk the egg substitute and egg whites in a large bowl. Add the shredded carrots, applesauce, oil, nuts, and water stirring until blended.
Step 4

Using a sturdy rubber spatula, add the flour mixture to the carrot mixture, and stir until blended. Spread the batter evenly in the pan. Bake until the cake is nicely browned and the edges begin to pull away from the sides of the pan, approx 35 minutes.
Step 5

Let completely cool and using a knife gently seperate any sticking edges from the pan. While waiting to cool, start your frosting.
Step 6

Beat/Cream together cream cheese, powdered sugar and vanilla until smooth. *Add milk if you want a thinner glaze.
Step 7

When the cake is cooled, have your serving plate ready. Place the plate over the top of the bundt pan (area open to the cake) and flip the bundt pan and plate (holding tightly together) right side up so that the cake will easily stand on the plate when the pan is lifted up and off.
Step 8

Frost by either drizzing frosting over the cake or give a good thick layer. (I cut mine in half and did half with frosting and half without) Serve and Enjoy!
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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