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4.5 of 5 (30)


Nutritional Info
  • Servings Per Recipe: 33
  • Amount Per Serving
  • Calories: 102.9
  • Total Fat: 1.1 g
  • Cholesterol: 0.4 mg
  • Sodium: 126.5 mg
  • Total Carbs: 21.9 g
  • Dietary Fiber: 1.7 g
  • Protein: 2.5 g

View full nutritional breakdown of Healthy Carrot Cake calories by ingredient


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Healthy Carrot Cake

Submitted by: PASTORDDAVID

Enjoy yummy carrot cake without the guilt.

60 Minutes to Prepare and Cook



Ingredients

    2 cups grated carrots
    6 egg whites
    1 1/2 cups brown sugar
    1 cup unsweetened applesauce
    1 cup 1% milk
    1 1/2 teaspoons vanilla extract
    1 teaspoon ground nutmeg
    2 tablespoon ground cinnamon
    2 teaspoons baking soda
    2 1/2 tsp baking powder
    2 cups whole wheat flour
    1 cup white, all-purpose enriched wheat flour,
    1/4 cup chopped walnuts
    1/2 cup raisins


Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9X13 inch pan lightly with non-fat canola cooking spray or line muffin pans with paper muffin cups.
2. Beat egg whites in a large mixing bowl. Gradually beat in the sugar, the applesauce, milk, and vanilla. Stir in the nutmeg, cinnamon, baking soda, and flour. Lastly stir in the carrots, walnuts, and raisins. Pour batter into the greased pan.
3. Bake in the oven for 35 - 40 minutes if using a 9X13 inch pan or 20 minutes for muffins . To check when cake or muffins are ready, insert a toothpick in the center. If it comes out clean, its ready to cool and serve.

Makes 33 muffins or 18 square servings
(Thanks 4GIVN1)

Number of Servings: 33

Recipe submitted by SparkPeople user PASTORDDAVID.

Number of Servings: 33



Member Ratings For This Recipe  


Good 		I made this recipe in muffin form today and Im taking them to work tomorrow for my fellow teachers to try. They turned out a little rubbery (because of the applesauce), but are awesome with neufchantal cheese, or fat free cream cheese.It made 30 muffins
 Submitted by:
82SUNSHINE
(3/22/09)
4 of 4 people found
this review helpful
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Very Good 		This was really good and the fact it is so low in fat made it even better! I didn't have wheat flour and didn't use raisins (kids don't like). I swapped 3/4 cup flour for ground flaxseed and used homemade cream cheese frosting on it while still warm to melt into a thin layer. Yum!
 Submitted by:
SHARBABY123
(1/27/08)
4 of 4 people found
this review helpful
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I made it with splenda brown sugar and it was delicious.
Nice to be able to eat a dessert once in a while that's more healthy.
 Submitted by:
SANDEEKAY02
(3/17/09)
3 of 3 people found
this review helpful
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Very Good 		nice recipe swapped some carrot for zucchini,walnuts for almonds and added 3 scoops of vanilla protein pwd. Trouble is its hard to stop at one!
 Submitted by:
RPEITA
(4/25/08)
3 of 3 people found
this review helpful
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Incredible! 		I had to add 1 cup of flour (1/2 whole wheat & 1/2 all-purpose) to get the consistency right and I also added 2-1/2 tsp baking powder. This is a great tasting muffin and with the above additions has a great consistancy when baked.
I made muffins (33) and baked them for 20 minutes.
 Submitted by:
4GIVN1
(7/10/07)
3 of 3 people found
this review helpful
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Incredible! 		Mmmm...I'm just sitting down to eat this delicious cake with a dusting of powdered sugar. I made mine in a lasagna pan and ended up with about 21 pieces. Mine was not tough at all...All the kids gobbled it up!
 Submitted by:
CRAFTYMAMA
(11/18/08)
2 of 2 people found
this review helpful
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Incredible! 		This was a wonderful carrot cake. I made it without any problems whatsoever and will make it again and again as it is a favorite in my family.
 Submitted by:
HAYDNSGRAMMIE2
(10/5/08)
2 of 2 people found
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Good 		Liked it. Smelled fantastic! Didn't have any nutmeg or whole wheat flour, but turned out fine without them. Smelled more flavorful than it tasted, but I'm not an experienced enough cook to say what it might have needed to better suit my liking. The 6-year-old liked dipping the pieces in sugar :)
 Submitted by:
ABRINDOWSKI
(10/2/08)
2 of 2 people found
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Very Good 		VERY yummy & surprisingly moist & dense, especially considering there's no oil or butter. Plus, unlike some other applesauce-substituted-for-oil recipes, it's not rubbery. It took me a while to be able to have the time to make this cake, but it was worth it! I'll definitely make it again!
 Submitted by:
TECHCATZ
(8/18/08)
2 of 2 people found
this review helpful
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Incredible! 		This is an excellent recipe, very good! It was a bit stiff but i believe my oven is to blame, I will be making this again but only baking it for 30 minutes :)
 Submitted by:
JAMIELOUANN
(8/6/08)
2 of 2 people found
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This was wonderful, mine turned out a bit stiff I over cooked it. I paired it with the fat free cream cheese frosting! So good.
 Submitted by:
WACKE1
(5/25/08)
2 of 2 people found
this review helpful
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Good 		This was really good! Topped with fat free/Sugar free cream cheese frosting from this site. Yum!
 Submitted by:
JNSWAFER
(5/19/08)
2 of 2 people found
this review helpful
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Incredible! 		My husband loved it! We made it for his Mom's Birthday - he said it was the best thing I had made since we started eating healthier.
 Submitted by:
CANDERS16
(2/18/08)
2 of 2 people found
this review helpful
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Incredible! 		This is hands down the best cake I have ever had. I used skim milk, and all whole wheat flour. Was the most moist carrot cake I have ever tasted!! Thank you for the recipe!
 Submitted by:
MSMRCKA
(2/17/08)
2 of 2 people found
this review helpful
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Very Good 		This was a good! Be careful not to overmix or overcook; we did a little of both and the cake is a litle tough. I'm not a big carrot cake fan, but I liked this one because it was not too sweet. I added cream cheese frosting, but I don't feel bad because the cake doesn't have too many calories.
 Submitted by:
ELLAMENNO
(11/30/07)
2 of 2 people found
this review helpful
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Very Good 		Very good! NOTE: I Used splenda in place of sugar, egg white substitute, and skim milk in place of 1%. Came out very moist. Calculated at 102.9 cal and 1.5 g fat each, using healthier substitutes came to higher fat content than yours. Hmmm...
 Submitted by:
RUNRUP
(7/21/07)
2 of 2 people found
this review helpful
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Incredible! 		I was very good. i tuned it bad, by adding cream cheese icing! :(
 Submitted by:
TRACYWEBER1
(7/23/07)
1 of 2 people found
this review helpful
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Incredible! 		i love carrot cake....so this recipe perfect for me!!!
 Submitted by:
1234BLIZZ
(7/16/07)
1 of 3 people found
this review helpful
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Incredible! 		asome my aunt made it !
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REDFLAME
(7/12/07)
1 of 2 people found
this review helpful
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Incredible! 		I made 24 muffins and 8 squares servings this was mmmm delicious however, i did add 8 oz of crushed pineapples and it was super moist. I will make this again real soon. =)
 Submitted by:
SWEETTRISH09
(11/19/09)
 
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Incredible! 		This recipe is absolutely great! I am a totally inexperienced cook, substituted half of the ingredients (almonds for walnuts, tinned pineapple for apple sauce and so on) and it still came out great! My 6-year old daughter can't stop eating it!
 Submitted by:
JENIABDUL
(10/18/09)
 
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Very Good 		I cut it in half, but ended up having to add more flour and baking powder because it was too liquidy. BUT! It was great! Thanks so much for giving us this recipe :)
 Submitted by:
EMUNAH714
(7/20/09)
 
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Incredible! 		Love it! Thanks for the recipe. My husbands favorite cake is carrot cake and I never make it because it is so high in fat. We loved this. The only thing I didn't add was the walnuts because I didn't have any, but I will add them next time.
 Submitted by:
SANDY112360
(6/7/09)
 
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Incredible! 		This was just awsome, Hubby loved it, I made it and took to work and they could not believe how low in cal and fat it was. I use 3 eggs indstead and skim milk. Just wonderfull I will be making this again.
 Submitted by:
SADIEWILLIS
(6/6/09)
 
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Very Good 		I had to try this as my husband loves carrot cake. I even liked it. This is definately a keeper.
 Submitted by:
KMATHRE
(5/3/09)
 
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Very Good 		love carrot cake
 Submitted by:
EMILYBEMENT
(5/1/09)
 
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Very Good 		mmm, probably one day I'll try to bake this cake in a gluten-free version.
 Submitted by:
ZORIBG
(12/4/08)
0 of 2 people found
this review helpful
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Yum.
 Submitted by:
JUBILEE74
(9/13/07)
0 of 2 people found
this review helpful
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