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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 122.0
  • Total Fat: 1.8 g
  • Cholesterol: 1.4 mg
  • Sodium: 267.0 mg
  • Total Carbs: 24.7 g
  • Dietary Fiber: 2.2 g
  • Protein: 5.6 g

View full nutritional breakdown of Low-Fat Sugar Free Carrot Cake calories by ingredient
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Low-Fat Sugar Free Carrot Cake

Submitted by: ASHLYNNE12
Low-Fat Sugar Free Carrot Cake

Introduction

ou'd never guess that this healthy carrot cake is both low-fat and sugar-free! Feel free to substitute any nuts of your choice for the walnuts (we love it with pecans, too). ou'd never guess that this healthy carrot cake is both low-fat and sugar-free! Feel free to substitute any nuts of your choice for the walnuts (we love it with pecans, too).
Number of Servings: 16

Ingredients

    1 cup Flour
    1 cup Whole Wheat Flour
    2 tsp. Baking Soda
    1 tsp. Cinnamon, ground
    1/2 tsp. Allspice
    1/4 tsp. Nutmeg, ground
    4 egg whites
    1 1/4 cups Brown Sugar Twin (Brown Sugar Substitute)
    1 cup Applesauce, unsweetened
    1/2 cup Buttermilk, lowfat
    1 tsp. Vanilla Extract
    8 oz. can pineapple crushed, drained
    2 cups Carrots, grated
    1/2 cup Raisins
    1/4 cup Walnuts, chopped
    1 cup Cream Cheese, Fat Free
    2 cups powered Splenda, see below
    1 tsp. Lemon juice
    1/2 tsp. Vanilla Extract

Directions

PREPARATION:
Preheat oven to 350 degrees. Spray a 13-inch x 9-inch baking pan with nonstick cooking spray.

Combine flours, baking soda, cinnamon, allspice and nutmeg in a large bowl. Stir with a whisk. In another bowl, beat egg whites until soft peaks form.

Beat in Brown Sugar Twin slowly, followed by the applesauce, buttermilk and vanilla. Add to flour mixture and stir until just moist. Stir in the pineapple, carrots, raisins and walnuts. Spoon batter into baking pan and bake for 35-40 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack before frosting.

For the frosting:
To make powdered Splenda, place regular Splenda in a food processor and grind it into a fine powder.
Beat cream cheese together with lemon juice and vanilla. Add in powdered Splenda until desired consistency. Spread over cooled cake.

Cut cake into 16 squares.






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Member Ratings For This Recipe



  • 1 of 6 people found this review helpful
    This recipe is not sugar free if using fruit as they have natural sugars. - 7/11/11

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  • Incredible!
    1 of 1 people found this review helpful
    The cake is extremely moist and the frosting is good, but the Splenda makes it a bit sweet for my taste. I made this for my in-laws (both are diabetics). They loved it and asked me for the recipe. Carrot cake is my father-in-law's favorite. Thank you for sharing! - 10/5/09

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  • I dont understand, you say this recipe is sugar free, but it isn't, the ingredients involved are one sugar and the other is splenda. how can you say its sugar free. Its misleading.. - 5/2/14

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  • I LOVE, LOVE, LOVE this recipe! Caution: you will want to eat too much of it! - 7/8/13

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  • This cake is sooo good! It does not even taste low-fat/ "sugar-free" to me and is very moist! Only change I made was soy milk rather than butter milk and it turned out great I also omitted the frosting. - 7/18/12

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  • One of a few I think I will try - 7/25/10

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  • This is wonderful! It's so moist and yummy it doesn't need frosting. I used the Splenda brown sugar and smuckers fat replacement instead of applesauce...and I forgot the lemon juice, but it turned out great!! - 7/25/08

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  • This was a great cake! I couldn't find Brown Sugar Twin at my local Albertson's, but used the equivalent (1/2 cup + 2 Tbsp) of Splenda Brown Sugar Blend. It does add about 36 calories per serving. Also, I couldn't find powered Splenda, so I "frosted" it with Cool Whip Free. It was great! - 4/2/08

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  • I know AP flour is all-purpose, but what is Brown Sugar Twin? Is it a sweetener? Can it be replaced by something else? - 3/26/08

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  • my mom has sugar and she loved this would make again - 3/25/08

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