Low-Fat Sugar Free Carrot Cake
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 122.0
- Total Fat: 1.8 g
- Cholesterol: 1.4 mg
- Sodium: 267.0 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 2.2 g
- Protein: 5.6 g
View full nutritional breakdown of Low-Fat Sugar Free Carrot Cake calories by ingredient
Introduction
ou'd never guess that this healthy carrot cake is both low-fat and sugar-free! Feel free to substitute any nuts of your choice for the walnuts (we love it with pecans, too). ou'd never guess that this healthy carrot cake is both low-fat and sugar-free! Feel free to substitute any nuts of your choice for the walnuts (we love it with pecans, too).Number of Servings: 16
Ingredients
-
1 cup Flour
1 cup Whole Wheat Flour
2 tsp. Baking Soda
1 tsp. Cinnamon, ground
1/2 tsp. Allspice
1/4 tsp. Nutmeg, ground
4 egg whites
1 1/4 cups Brown Sugar Twin (Brown Sugar Substitute)
1 cup Applesauce, unsweetened
1/2 cup Buttermilk, lowfat
1 tsp. Vanilla Extract
8 oz. can pineapple crushed, drained
2 cups Carrots, grated
1/2 cup Raisins
1/4 cup Walnuts, chopped
1 cup Cream Cheese, Fat Free
2 cups powered Splenda, see below
1 tsp. Lemon juice
1/2 tsp. Vanilla Extract
Directions
PREPARATION:
Preheat oven to 350 degrees. Spray a 13-inch x 9-inch baking pan with nonstick cooking spray.
Combine flours, baking soda, cinnamon, allspice and nutmeg in a large bowl. Stir with a whisk. In another bowl, beat egg whites until soft peaks form.
Beat in Brown Sugar Twin slowly, followed by the applesauce, buttermilk and vanilla. Add to flour mixture and stir until just moist. Stir in the pineapple, carrots, raisins and walnuts. Spoon batter into baking pan and bake for 35-40 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack before frosting.
For the frosting:
To make powdered Splenda, place regular Splenda in a food processor and grind it into a fine powder.
Beat cream cheese together with lemon juice and vanilla. Add in powdered Splenda until desired consistency. Spread over cooled cake.
Cut cake into 16 squares.
Preheat oven to 350 degrees. Spray a 13-inch x 9-inch baking pan with nonstick cooking spray.
Combine flours, baking soda, cinnamon, allspice and nutmeg in a large bowl. Stir with a whisk. In another bowl, beat egg whites until soft peaks form.
Beat in Brown Sugar Twin slowly, followed by the applesauce, buttermilk and vanilla. Add to flour mixture and stir until just moist. Stir in the pineapple, carrots, raisins and walnuts. Spoon batter into baking pan and bake for 35-40 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack before frosting.
For the frosting:
To make powdered Splenda, place regular Splenda in a food processor and grind it into a fine powder.
Beat cream cheese together with lemon juice and vanilla. Add in powdered Splenda until desired consistency. Spread over cooled cake.
Cut cake into 16 squares.
Member Ratings For This Recipe
-
CD14723534
-
LEPRECHAUN0610
-
GEMININURSE
-
BCHASE04
-
JANEWALD