Carrot Cake Low Fat
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 210.5
- Total Fat: 6.3 g
- Cholesterol: 21.3 mg
- Sodium: 278.0 mg
- Total Carbs: 32.7 g
- Dietary Fiber: 1.1 g
- Protein: 2.9 g
View full nutritional breakdown of Carrot Cake Low Fat calories by ingredient
Number of Servings: 20
Ingredients
-
21/4c all purpose flour
2 tsp baking soda
2 tsp cinnamon
1 tsp ginger
1 tsp baking powder
1 tsp salt
2 lg eggs
2 lg egg whites
1/2 cup white sugar
1/2 cup splenda
3/4 cup splenda brown sugar blend packed
1 8oz. can crushed pineapple in juice
1/3 cup canola oil
1 Tbl vanilla extract
1 bag (10oz) shredded carrots
1/2 cup dark raisins
1/4 cup walnuts chopped
1/4 cup pecans chopped
Directions
makes 20 2ounce slices....
1.Preheat oven to 350 degrees F. Spray nonstick 12cup Bundt-style pan with nonstick cooking spray and flour.
2. PREPARE CAKE: Combine flour, soda, cinnamon, ginger, baking powder, and salt.
3. In large bowl, with mixer on medium speed, beat 2 minutes. On low speed, beat in pineapple with juice, oil, and vanilla. Add flour mixture; beat 1minute. Stir in carrots, raisins, and nuts.
4. Pour batter into pan. Bake 45-50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto rack; cool completely.
Number of Servings: 20
Recipe submitted by SparkPeople user GETFIT555.
1.Preheat oven to 350 degrees F. Spray nonstick 12cup Bundt-style pan with nonstick cooking spray and flour.
2. PREPARE CAKE: Combine flour, soda, cinnamon, ginger, baking powder, and salt.
3. In large bowl, with mixer on medium speed, beat 2 minutes. On low speed, beat in pineapple with juice, oil, and vanilla. Add flour mixture; beat 1minute. Stir in carrots, raisins, and nuts.
4. Pour batter into pan. Bake 45-50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto rack; cool completely.
Number of Servings: 20
Recipe submitted by SparkPeople user GETFIT555.