Healthy Carrot Cake

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4.4 of 5 (46)
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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
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Introduction

Enjoy yummy carrot cake without the guilt. Enjoy yummy carrot cake without the guilt.
Number of Servings: 33

Ingredients

    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.

91SHARES

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Member Ratings For This Recipe


  • Good
    6 of 6 people found this review helpful
    I made this recipe in muffin form today and Im taking them to work tomorrow for my fellow teachers to try. They turned out a little rubbery (because of the applesauce), but are awesome with neufchantal cheese, or fat free cream cheese.It made 30 muffins - 3/22/09

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  • Very Good
    5 of 5 people found this review helpful
    This was really good and the fact it is so low in fat made it even better! I didn't have wheat flour and didn't use raisins (kids don't like). I swapped 3/4 cup flour for ground flaxseed and used homemade cream cheese frosting on it while still warm to melt into a thin layer. Yum! - 1/27/08

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  • Very Good
    4 of 4 people found this review helpful
    VERY yummy & surprisingly moist & dense, especially considering there's no oil or butter. Plus, unlike some other applesauce-substituted-for-oil recipes, it's not rubbery. It took me a while to be able to have the time to make this cake, but it was worth it! I'll definitely make it again! - 8/18/08

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  • Incredible!
    4 of 4 people found this review helpful
    This is hands down the best cake I have ever had. I used skim milk, and all whole wheat flour. Was the most moist carrot cake I have ever tasted!! Thank you for the recipe! - 2/17/08

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  • 3 of 3 people found this review helpful
    I made it with splenda brown sugar and it was delicious.
    Nice to be able to eat a dessert once in a while that's more healthy. - 3/17/09

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