Carrot Cake Low Fat
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
21/4c all purpose flour2 tsp baking soda2 tsp cinnamon1 tsp ginger1 tsp baking powder1 tsp salt2 lg eggs2 lg egg whites1/2 cup white sugar1/2 cup splenda3/4 cup splenda brown sugar blend packed1 8oz. can crushed pineapple in juice1/3 cup canola oil1 Tbl vanilla extract1 bag (10oz) shredded carrots1/2 cup dark raisins1/4 cup walnuts chopped1/4 cup pecans chopped
makes 20 2ounce slices....
1.Preheat oven to 350 degrees F. Spray nonstick 12cup Bundt-style pan with nonstick cooking spray and flour.
2. PREPARE CAKE: Combine flour, soda, cinnamon, ginger, baking powder, and salt.
3. In large bowl, with mixer on medium speed, beat 2 minutes. On low speed, beat in pineapple with juice, oil, and vanilla. Add flour mixture; beat 1minute. Stir in carrots, raisins, and nuts.
4. Pour batter into pan. Bake 45-50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto rack; cool completely.
Number of Servings: 20
Recipe submitted by SparkPeople user GETFIT555.
1.Preheat oven to 350 degrees F. Spray nonstick 12cup Bundt-style pan with nonstick cooking spray and flour.
2. PREPARE CAKE: Combine flour, soda, cinnamon, ginger, baking powder, and salt.
3. In large bowl, with mixer on medium speed, beat 2 minutes. On low speed, beat in pineapple with juice, oil, and vanilla. Add flour mixture; beat 1minute. Stir in carrots, raisins, and nuts.
4. Pour batter into pan. Bake 45-50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto rack; cool completely.
Number of Servings: 20
Recipe submitted by SparkPeople user GETFIT555.
Nutritional Info Amount Per Serving
- Calories: 210.5
- Total Fat: 6.3 g
- Cholesterol: 21.3 mg
- Sodium: 278.0 mg
- Total Carbs: 32.7 g
- Dietary Fiber: 1.1 g
- Protein: 2.9 g
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