reduced fat carrot cake

Name: Reduced Fat Carrot Cake
Prep time: 20 min
Cook time: 55 min
Yield: 16
Cuisine: African
Ingredients: 2 cup(s) flour; 1 1/2 cup(s) sugar; 2 teaspoon(s) baking soda; 2 teaspoon(s) ground cinnamon; 1 teaspoon(s) salt; 2 - eggs; 3 - egg whites; 3/4 cup(s) apple sauce; 1/3 cup(s) frozen orange juice concentrate thawed; 1 teaspoon(s) vanilla; 2 cup(s) shredded carrots; 1/2 cup(s) raisins; 1 - small apple shredded; 1/2 cup(s) toasted pecans chopped; ## FROSTING; 6 ounce(s) reduced fat cream cheese; 1 1/2 teaspoon(s) vanilla extract; 1/8 teaspoon(s) salt; 16 ounce(s) confection (powdered sugar)

47 Pinches 4 Photos

Nor Mac

Northern, MA

Updated on Mar 20, 2014

This is a reduced fat version of the high fat Carrot cake we are accustomed to making. It comes from a cook book called Home style cooking. It is not fat free. It has 13 grams of fat per slice. The average Carrot cake contains 25 grams of fat. That is almost half the fat. It is also really tasty. Enjoy all!!

Rate

prep time 20 Min

cook time 55 Min

method Bake

yield 16 serving(s)

Ingredients

2 cups flour
1 1/2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
2 - eggs
3 - egg whites
3/4 cup apple sauce
1/3 cup frozen orange juice concentrate thawed
1 teaspoon vanilla
2 cups shredded carrots
1/2 cup raisins
1 - small apple shredded
1/2 cup toasted pecans chopped
FROSTING
6 ounces reduced fat cream cheese
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
16 ounces confection (powdered sugar)

How To Make reduced fat carrot cake

Step 1

Pre heat oven to 350 degree's. Coat a Bundt pan with spay vegetable oil,and flour. Toast pecans in a fry pan until golden in color. Set aside.

Step 2

In a large bowl. Combine flour,sugar,baking soda,cinnamon,and salt.
Step 3

In a separate bowl mix with a fork eggs,and egg whites. Stir in apple sauce,orange juice,and vanilla. Add the carrots,raisins,apples,and pecans.Mix well.
Step 4

Pour in to the flour mixture,and stir until moistened. Pour batter in to bundt pan,and bake 55-60 minutes,or until pick comes out clean.Cool for 10-15 minutes,and
Step 5

cool for 15 minutes,and invert on to a wire rack,and finish cooling. Make frosting: Combine all ingredients and beat together until smooth. Frost cake and enjoy.
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