Healthy Carrot Cake
Nutritional Info
- Servings Per Recipe: 33
- Amount Per Serving
- Calories: 102.9
- Total Fat: 1.1 g
- Cholesterol: 0.4 mg
- Sodium: 126.5 mg
- Total Carbs: 21.9 g
- Dietary Fiber: 1.7 g
- Protein: 2.5 g
View full nutritional breakdown of Healthy Carrot Cake calories by ingredient
Introduction
Enjoy yummy carrot cake without the guilt. Enjoy yummy carrot cake without the guilt.Number of Servings: 33
Ingredients
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2 cups grated carrots
6 egg whites
1 1/2 cups brown sugar
1 cup unsweetened applesauce
1 cup 1% milk
1 1/2 teaspoons vanilla extract
1 teaspoon ground nutmeg
2 tablespoon ground cinnamon
2 teaspoons baking soda
2 1/2 tsp baking powder
2 cups whole wheat flour
1 cup white, all-purpose enriched wheat flour,
1/4 cup chopped walnuts
1/2 cup raisins
Directions
1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9X13 inch pan lightly with non-fat canola cooking spray or line muffin pans with paper muffin cups.
2. Beat egg whites in a large mixing bowl. Gradually beat in the sugar, the applesauce, milk, and vanilla. Stir in the nutmeg, cinnamon, baking soda, and flour. Lastly stir in the carrots, walnuts, and raisins. Pour batter into the greased pan.
3. Bake in the oven for 35 - 40 minutes if using a 9X13 inch pan or 20 minutes for muffins . To check when cake or muffins are ready, insert a toothpick in the center. If it comes out clean, its ready to cool and serve.
Makes 33 muffins or 18 square servings
(Thanks 4GIVN1)
Number of Servings: 33
Recipe submitted by SparkPeople user PASTORDDAVID.
2. Beat egg whites in a large mixing bowl. Gradually beat in the sugar, the applesauce, milk, and vanilla. Stir in the nutmeg, cinnamon, baking soda, and flour. Lastly stir in the carrots, walnuts, and raisins. Pour batter into the greased pan.
3. Bake in the oven for 35 - 40 minutes if using a 9X13 inch pan or 20 minutes for muffins . To check when cake or muffins are ready, insert a toothpick in the center. If it comes out clean, its ready to cool and serve.
Makes 33 muffins or 18 square servings
(Thanks 4GIVN1)
Number of Servings: 33
Recipe submitted by SparkPeople user PASTORDDAVID.
Member Ratings For This Recipe
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82SUNSHINE
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SHARBABY123
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TECHCATZ
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GETTINGFIT1019
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DTRMNEDME
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RPEITA
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RUNRUP
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4GIVN1
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CRAFTYMAMA
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HAYDNSGRAMMIE2
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ABRINDOWSKI
Liked it. Smelled fantastic! Didn't have any nutmeg or whole wheat flour, but turned out fine without them. Smelled more flavorful than it tasted, but I'm not an experienced enough cook to say what it might have needed to better suit my liking. The 6-year-old liked dipping the pieces in sugar :) - 10/2/08
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JAMIELOUANN
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WACKE1
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JNSWAFER
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CANDERS16
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ELLAMENNO
This was a good! Be careful not to overmix or overcook; we did a little of both and the cake is a litle tough. I'm not a big carrot cake fan, but I liked this one because it was not too sweet. I added cream cheese frosting, but I don't feel bad because the cake doesn't have too many calories. - 11/30/07
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SWEETTRISH09
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SADIEWILLIS
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TRACYWEBER1
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1234BLIZZ
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REDFLAME
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NASFKAB
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AZMOMXTWO
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MUSICNUT
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HOLLYM48
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JANTHEBLONDE
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MYBESTNOW
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ICEDEMETER
Thanks for the recipe! I just did a half batch as muffins, with a few minor tweaks (all whole wheat flour, almonds instead of walnuts, 1/2 c maple syrup instead of brown sugar, and 1/4 tsp of ground cloves) and they turned out really good. I got a total of 14 muffins (1/4 cup of batter for each). - 4/17/14
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CDNWIFE
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HEIDI-25
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PURPLGURL
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SOPHIENEECHAN
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SHELLER226
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RD03875
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CD7056031
Great recipe! I used it for an Easter Bunny Cake. It's just the right amount for a spring form and the cake rose in the middle so I got a nice plump bunny out of it.
I used 3 whole eggs instead of the egg whites. This would increase the calories but i didn't know what to do with 6 egg yolks. - 4/25/11
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MARYLUNSFORD1
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JAIMEE78
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DRACM-RODGERS
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KATKIN78
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HARLEYANGELONE
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PENNEYV
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CALLIOCA
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JHENGESH
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JENIABDUL
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CD4284114
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SANDY112360
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KMATHRE
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EMILYBEMENT
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LOSER8066
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CD1135968