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My review
Carrot Cake II
Sally Smircich
"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 calsOriginal recipe yields 18 servings (1 - 9 x 13 inch cake)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9X13 inch pan with non-fat cooking spray.
- 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.
- 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 7996 Ratings
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Most helpful positive review
5/6/2006
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
1/7/2005
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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5/6/2006
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...
3/3/2004
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...
6/12/2002
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...
3/22/2007
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...
10/20/2003
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...
2/22/2001
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.
8/2/2006
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....
6/23/2007
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...