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

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9X13 inch pan with non-fat cooking spray.

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  • 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

167 calories; 2.4 g total fat; 0 mg cholesterol; 171 mg sodium. 34.1 g carbohydrates; 3.9 g protein; Full Nutrition

Reviews (80)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/06/2006
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 honey to what the recipe asks for for sugar. I also used 3/4 cup of applesauce and about 1 TBS of oil to make the texture less 'chewy' and used a honey cream cheese frosting on top (8 ounces of cream cheese 1/3 cup of honey and 1T of vanilla).....DELISH! Will definitely make again! Read More
(125)

Most helpful critical review

Rating: 1 stars
01/07/2005
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 your mouth. Nobody ate it. I even put frosting on it but it still was not very good. Read More
(8)
97 Ratings
  • 5 star values: 60
  • 4 star values: 18
  • 3 star values: 9
  • 2 star values: 9
  • 1 star values: 1
Rating: 5 stars
05/06/2006
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 honey to what the recipe asks for for sugar. I also used 3/4 cup of applesauce and about 1 TBS of oil to make the texture less 'chewy' and used a honey cream cheese frosting on top (8 ounces of cream cheese 1/3 cup of honey and 1T of vanilla).....DELISH! Will definitely make again! Read More
(125)
Rating: 5 stars
05/06/2006
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 honey to what the recipe asks for for sugar. I also used 3/4 cup of applesauce and about 1 TBS of oil to make the texture less 'chewy' and used a honey cream cheese frosting on top (8 ounces of cream cheese 1/3 cup of honey and 1T of vanilla).....DELISH! Will definitely make again! Read More
(125)
Rating: 4 stars
04/20/2004
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 texture which is characteristic of recipes that substitute fat with applesauce. Next time I will substitute 2 tbsp of oil for the apple sauce. I think you need some fat in this recipe and 2 tbsp is still low-fat. Read More
(60)
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Rating: 5 stars
03/03/2004
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.My dad absolutely loved it;he said it was even better than the Costco carrot cake.(which is amazing because in our house you can't get better than Costco carrot cake.(up until now that is)I will definately be making this again and again;My family asked for seconds and thirds and with a cream cheese icing and sprinkles it makes a great birthday cake. Read More
(60)
Rating: 4 stars
03/22/2007
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 cup of flour and doubled up on all the spices. I found that my modification suites my taste buds better then the original receipt. excellent ether way. Read More
(41)
Rating: 5 stars
10/21/2003
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-workers. I can't wait to share it with them! Read More
(26)
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Rating: 4 stars
09/16/2003
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. Read More
(25)
Rating: 5 stars
08/21/2006
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. Thank you so much for sharing this recipe!!!! Read More
(23)
Rating: 5 stars
06/23/2007
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 it too sweet I'd reduce the sugar a bit--my dad said it was almost too sweet for him. Used a cream cheese frosting--best carrot cake I've had. Read More
(21)
Rating: 5 stars
04/13/2006
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. Read More
(16)
Rating: 1 stars
01/07/2005
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 your mouth. Nobody ate it. I even put frosting on it but it still was not very good. Read More
(8)