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Carrot Cake II

"This recipe delivers a low-fat version of a perennial favorite through use of applesauce: carrot cake with walnuts, raisins, and pineapple."
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Ingredients

1 h servings 167 cals
Original recipe yields 18 servings (1 - 9 x 13 inch cake)

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9X13 inch pan with non-fat cooking spray.
  2. In large mixing bowl, beat egg whites. Slowly beat in sugar, then applesauce, skim milk, and vanilla. Stir in cloves, nutmeg, cinnamon, baking soda, and flour. Stir in, one ingredient at a time, pineapple (with juice), carrots, walnuts, and raisins. Pour into the prepared pan.
  3. Bake for 35 - 40 minutes in the preheated oven. It is done when toothpick inserted in center comes out clean.

Nutrition Facts


Per Serving: 167 calories; 2.4 g fat; 34.1 g carbohydrates; 3.9 g protein; < 1 mg cholesterol; 171 mg sodium. Full nutrition

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Reviews

Read all reviews 79
  1. 96 Ratings

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Most helpful positive review

This cake was absolutely YUMMY! The only modifications I used were that I used honey instead of sugar which made for a bit of a stickier cake, but so so good! Remember only half the amount of ho...

Most helpful critical review

It was so dense and barely even rised in the oven at all. There were too many egg whites, leaving the finished product with a very eggy texture. It was tasteless, yet left an aftertaste in yo...

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This cake was absolutely YUMMY! The only modifications I used were that I used honey instead of sugar which made for a bit of a stickier cake, but so so good! Remember only half the amount of ho...

This is now my permanent carrot cake recipe.I love carrot cake but hardly ever made it because it was so high in fat with all that oil.Now I can "have my cake and eat it too";and not feel guilty...

This is a great low fat recipe, and the cake is very moist. It is so healthy with the carrots and nuts, too. However, I wouldn't consider this cake a real dessert because it has a chewy, gummy...

I have tried this recipe twice, the first time I followed it to the letter… shared it with friends and they all enjoyed it. I found it to be to moist so the second round I added another ½ cup of...

For all you Weight Watcher people, this is a keeper. I was amazed at how good this cake turned out. I only made half a cake to try it out before I made a full one to take to work for my WW co-wo...

My whole family liked the carrot cake. Based on other comments made I cut down on the pineapple juice and it came out fine. We added cream cheese frosting and it was a big hit.

This is an excellent carrot cake recipe!!!! I used about 3/4 cup of Splenda instead of sugar and omitted the walnuts and raisins. I served it with cool whip but it was just as good on its own....

This cake was amazing. I made it in a glass baking dish and left it in about ten minutes longer than required--it was not soggy at all. It was perfectly moist and delicious. If you don't like...

I found this recipe very satisfying. It is just like its high fat/calorie counterparts. The taste is quite good. I wouldn't change a thing.