Reduced Fat Carrot Cake

Nor M.


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!!


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20 Min
55 Min


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  • 2 c
  • 1 1/2 c
  • 2 tsp
    baking soda
  • 2 tsp
    ground cinnamon
  • 1 tsp
  • 2
  • 3
    egg whites
  • 3/4 c
    apple sauce
  • 1/3 c
    frozen orange juice concentrate thawed
  • 1 tsp
  • 2 c
    shredded carrots
  • 1/2 c
  • 1
    small apple shredded
  • 1/2 c
    toasted pecans chopped

  • 6 oz
    reduced fat cream cheese
  • 1 1/2 tsp
    vanilla extract
  • 1/8 tsp
  • 16 oz
    confection (powdered sugar)

How to Make Reduced Fat Carrot Cake


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

Printable Recipe Card

About Reduced Fat Carrot Cake

Course/Dish: Cakes, Other Desserts
Main Ingredient: Sugar
Regional Style: African
Dietary Needs: Vegetarian, Low Fat
Other Tag: For Kids

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