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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 115.9
  • Total Fat: 0.5 g
  • Cholesterol: 0.4 mg
  • Sodium: 34.2 mg
  • Total Carbs: 25.7 g
  • Dietary Fiber: 1.7 g
  • Protein: 3.1 g

View full nutritional breakdown of Another Light Carrot Cake calories by ingredient
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Another Light Carrot Cake

Submitted by: JO_JO_BA

Introduction

Another lightened version of carrot cake, made moist with vanilla yogurt, apple butter, pineapple and buttermilk for a great tangy dessert that cries out for a cup of tea. The carrots are pureed rather than grated in this version. Another lightened version of carrot cake, made moist with vanilla yogurt, apple butter, pineapple and buttermilk for a great tangy dessert that cries out for a cup of tea. The carrots are pureed rather than grated in this version.
Number of Servings: 20

Ingredients

    4 egg whites
    ¾ cup sugar
    ½ cup apple butter
    ½ cup pureed carrots
    1 tsp olive oil
    ½ cup buttermilk
    ½ cup non-fat vanilla yogurt
    1 ½ teaspoons vanilla extract
    ¼ teaspoon ground cloves
    ½ teaspoon ground nutmeg
    1 tablespoon ground cinnamon
    2 teaspoons baking soda
    1 cup whole wheat pastry flour
    1 cup flour
    1 (8 ounce) can crushed pineapple with juice
    2 cups shredded carrots
    ½ cup dried cherries or cranberries

Directions

Preheat oven to 350 F. Lightly grease a 9X13 inch pan with non-fat cooking spray.
In large mixing bowl, beat egg whites until frothy.
Slowly beat in sugar, then apple butter, pureed carrots, olive oil, buttermilk, yogurt and vanilla.
Stir in cloves, nutmeg, cinnamon, baking soda, and flour.
Stir in, one ingredient at a time, pineapple (with juice), carrots, and cherries.
Pour into the prepared pan. Bake for 35 - 40 minutes in the preheated oven.

Number of Servings: 20

Recipe submitted by SparkPeople user JO_JO_BA.






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