Low-Fat Sugar Free Carrot Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 cup Flour1 cup Whole Wheat Flour2 tsp. Baking Soda1 tsp. Cinnamon, ground1/2 tsp. Allspice1/4 tsp. Nutmeg, ground4 egg whites1 1/4 cups Brown Sugar Twin (Brown Sugar Substitute)1 cup Applesauce, unsweetened1/2 cup Buttermilk, lowfat1 tsp. Vanilla Extract8 oz. can pineapple crushed, drained2 cups Carrots, grated1/2 cup Raisins1/4 cup Walnuts, chopped1 cup Cream Cheese, Fat Free2 cups powered Splenda, see below1 tsp. Lemon juice1/2 tsp. Vanilla Extract
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.
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.
Nutritional Info 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
Member Reviews
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GEMININURSE
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