Berta's Lite Carrot Cake

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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 115.2
  • Total Fat: 3.5 g
  • Cholesterol: 20.6 mg
  • Sodium: 20.6 mg
  • Total Carbs: 21.2 g
  • Dietary Fiber: 5.2 g
  • Protein: 2.4 g

View full nutritional breakdown of Berta's Lite Carrot Cake calories by ingredient


Yummy dessert. Yummy dessert.
Number of Servings: 18


    1 1/2 cup whole wheat pastry flour
    1/2 + 2 T cup granulated sugar
    1/2 + 2 T Splenda, granular
    1/2 cups sweetened flaked coconut
    1/3 cup chopped pecans
    1/3 cup raisins
    2 t baking soda
    1 t salt
    2 t ground cinnamon
    1/2 c unsweetened applesauce
    2 large eggs
    2 c grated carrots
    20 oz can crushed pineapple, drained
    cooking spray


To prepare cake, lightly spoon flour into dry measuring cups; level with knife. Combine flour, sugar, Splenda, coconut, pecans, raisins, baking soda, salt and cinnamon in a large bowl; well with a whisk. Combine applesauce and eggs; whisk well. Stir egg mixture, grated carrot and pineapple into flour mixture. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350 degrees for 35 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely on a wire rack.

Frost with Berta's Lite cream cheese frosting, if desired.

Serving Size: 18

Number of Servings: 18

Recipe submitted by SparkPeople user LUVSBULLDOGS.