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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 90.1
  • Total Fat: 1.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 153.5 mg
  • Total Carbs: 18.4 g
  • Dietary Fiber: 0.1 g
  • Protein: 1.7 g

View full nutritional breakdown of Lowfat Carrot Cake from Boxed Mix calories by ingredient
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Lowfat Carrot Cake from Boxed Mix

Submitted by: YARNMAGICIAN

Introduction

This starts with a Betty Crocker cake mix, but I used applesauce and egg whites in place of oil and whole eggs to cut the fat and calories. Not a health food, just a healthier carrot cake variation. Makes a light and sweet cake. This starts with a Betty Crocker cake mix, but I used applesauce and egg whites in place of oil and whole eggs to cut the fat and calories. Not a health food, just a healthier carrot cake variation. Makes a light and sweet cake.
Number of Servings: 24

Ingredients

    1 18-ounce package Betty Crocker SuperMoist Carrot Cake Mix
    1 cup water
    3/4 cup unsweetened applesauce
    5 egg whites

Directions

Preheat oven to 350F degrees. Spray muffin tins with nonstick spray or use paper liners. (For sheet, round or bundt cake, follow baking directions on package.)

Place cake mix, water, applesauce and egg whites in large mixing bowl. Beat on low speed for 30 seconds, then medium speed for 2 minutes. Or stir by hand for 3 minutes. Pour batter into muffin tins, filling 2/3 full.

Bake 15 minutes in muffin tins, or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. If frosting is desired, let cool completely first.

NOTE: No frosting is included in the nutrition data.

Makes 24 medium muffins for 90 calories each, or 72 mini-muffins for 30 calories each.

Number of Servings: 24

Recipe submitted by SparkPeople user YARNMAGICIAN.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    Very yummy!!! I added about one cup of shredded carrots to the batter to sneak in some extra veggies. Great recipe! - 2/22/11

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  • 1 of 1 people found this review helpful
    This was DELICIOUS! I made it exactly as you stated to, and they turned out so moist and soft. I did add raisins to the last batch of muffins, and that really added a little something extra. Even my KIDS loved these! Great GREAT Recipe! Thank you! I think I might try it on some other cake mixes too! - 1/25/09

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  • Made these today using 3/4 cup egg substitute. Yummy!
    - 10/3/11

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  • This was for a birthday party. I even used low fat cream cheese for the homemade frosting. Delish! I don't even want to tell anyone it's low fat. I did fresh carrot juice in place of water and the carrot grounds and walnuts in the cake. Awesomely moist!!! I might use banana not egg. (1/2nanner=1egg) - 4/16/11

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