4.3 of 5 (3)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 204.6
  • Total Fat: 5.1 g
  • Cholesterol: 9.3 mg
  • Sodium: 456.8 mg
  • Total Carbs: 36.6 g
  • Dietary Fiber: 3.2 g
  • Protein: 5.3 g

View full nutritional breakdown of Low Fat Maple Carrot Cake calories by ingredient
Report Inappropriate Recipe

Low Fat Maple Carrot Cake

Submitted by: CBEESLEY

Introduction

Moist carrot cake with maple syrup, applesauce, whole wheat flour, and almonds. Moist carrot cake with maple syrup, applesauce, whole wheat flour, and almonds.
Number of Servings: 15

Ingredients

    Low-fat Maple Syrup Carrot Cake

    2 c. whole wheat flour (can substitute up to 1/3 c. of soy flour), organic
    2 tsp. baking soda
    2 tsp. baking powder
    2 tsp. cinnamon
    1 tsp. salt
    2 c. grated carrots, organic (about 4 large carrots)
    1 c. skim, soy, or rice milk, organic
    1 ½ c. applesauce, homemade or organic
    1 c. maple syrup, homemade
    ½ c. chopped almonds or walnuts (optional)

    Maple Syrup Frosting

    1 8-oz. package of lite cream cheese, softened
    ¼ c. maple syrup, homemade (more or less to taste)
    1 tsp. vanilla, optional

Directions

Mix all dry ingredients (first 5 ingredients) in a large bowl.
Grate the carrots. (Food processor helps out a lot!).
Preheat oven to 350 F.
Mix in remaining ingredients, except for nuts, until ‘just mixed’.
Add nuts.
Pour into greased cake pan (9x13).
Bake at 350F for 40-50 min.
Cool for 30 minutes before frosting.
Frosting:
Whip cream cheese; add vanilla. Add maple syrup to taste. Add chopped almonds on top of frosting once cake is frosted (optional).

Makes 15-3 inch pieces

Number of Servings: 15

Recipe submitted by SparkPeople user CBEESLEY.






Rate This Recipe

  Rating:  
  Click here to login and rate this recipe  


Member Ratings For This Recipe

  • RAVEN_X13

    Very Good
    report inappropriate post
    Took a fair bit longer to bake than the time stated here, and did come out a tiny bit rubbery at first. However, left it overnight in an airtight container and now it's very good. Opted to skip the frosting for a sprinkle of icing sugar instead. - 3/25/11

    Was this review helpful?   Yes  No
  • ERANGEL37

    Incredible!
    report inappropriate post
    Delicious! I made it last night because I've been craving carrot cake. I used chopped walnuts inside the cake but none on the icing. The icing goes on a little runny but thickens up. If you make a half batch like me, it will be done in about 30-35 minutes. - 3/6/11

    Was this review helpful?   Yes  No
  • SONICKRISTIN

    Very Good
    report inappropriate post
    Made this as a birthday cake for my mom and it was very good. The icing was a little weird but I think that's because I bought Neufchatel cheese by accident. I was very happy with the generous servings of the slices as well. Thanks for posting this recipe! - 5/12/08

    Was this review helpful?   Yes  No
Sign up for a FREE SparkPeople account