Low fat carrot cake

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 734.8
  • Total Fat: 12.3 g
  • Cholesterol: 370.0 mg
  • Sodium: 269.1 mg
  • Total Carbs: 155.4 g
  • Dietary Fiber: 17.6 g
  • Protein: 27.6 g

View full nutritional breakdown of Low fat carrot cake calories by ingredient
Submitted by:


Carrot cake without any oil Carrot cake without any oil
Number of Servings: 1


    Whisk the eggs with an electric mixer until really thick and frothy. Add the 50gms of sugar and keep whisking. When the mix is thick and creamy add the rest of the ingredients with a metal spoon carefully folding them in. You can add some dried fruit and/or nuts to taste.
    Bake in a moderate - 180c oven - for approximately one hour. I use a ring mould for mine but a loaf tin should be alright.
    When it's cold you can top it with some light philadelphia cheese frosting.

    Very little sugar or fat. Delicious. You can also add 150gms of cooking oil. This improves the keeping quality but add hundreds of calories.


Bake in 8" ring mould at 180c (375F) for approx one hour until firm to the touch.

Serving Size: Makes 16 generous servings.

Number of Servings: 1

Recipe submitted by SparkPeople user SALLY5577.

Rate This Recipe