Carrot Cake Low Fat

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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
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Number of Servings: 20


    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


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.

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