Lowfat Carrot Cake from Boxed Mix

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Nutritional Info

Servings Per Recipe: 24
Amount Per Serving
Calories: 90.1

Total Fat: 1.3 g
Cholesterol: 0.0 mg
Sodium: 153.5 mg
Total Carbs: 18.4 g
Dietary Fiber: 0.1 g
Protein: 1.7 g

View full nutritional breakdown of Lowfat Carrot Cake from Boxed Mix calories by ingredient

Introduction

This starts with a Betty Crocker cake mix, but I used applesauce and egg whites in place of oil and whole eggs to cut the fat and calories. Not a health food, just a healthier carrot cake variation. Makes a light and sweet cake. This starts with a Betty Crocker cake mix, but I used applesauce and egg whites in place of oil and whole eggs to cut the fat and calories. Not a health food, just a healthier carrot cake variation. Makes a light and sweet cake.

Minutes to Prepare: 10

Minutes to Cook: 20

Number of Servings: 24

Ingredients

1 18-ounce package Betty Crocker SuperMoist Carrot Cake Mix

1 cup water

3/4 cup unsweetened applesauce

5 egg whites

Directions

Preheat oven to 350F degrees. Spray muffin tins with nonstick spray or use paper liners. (For sheet, round or bundt cake, follow baking directions on package.)

Place cake mix, water, applesauce and egg whites in large mixing bowl. Beat on low speed for 30 seconds, then medium speed for 2 minutes. Or stir by hand for 3 minutes. Pour batter into muffin tins, filling 2/3 full.

Bake 15 minutes in muffin tins, or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. If frosting is desired, let cool completely first.

NOTE: No frosting is included in the nutrition data.

Makes 24 medium muffins for 90 calories each, or 72 mini-muffins for 30 calories each.

Number of Servings: 24

Recipe submitted by SparkPeople user YARNMAGICIAN.