Lite Carrot Cake

4.5
(213)

An alternative to the usually high fat carrot cake. Moist and delicious.

20
20
20
20
Servings:
24
Yield:
1 -9x13 inch cake

Ingredients

  • 1 cup cake flour

  • 1 cup whole wheat flour

  • 1 cup packed brown sugar

  • ½ cup white sugar

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1 ½ teaspoons ground cinnamon

  • 3 eggs

  • cup vegetable oil

  • cup buttermilk

  • 1 ½ cups grated carrots

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round cake pans.

  2. Separate eggs and beat egg whites until frothy, then continue whipping and gradually add 1/2 cup of the white sugar. Beat until stiff.

  3. In a large bowl combine; the cake flour, wheat flour, brown sugar, baking powder, baking soda, and cinnamon, mix until blended. Add the oil and the buttermilk and mix well. Add the egg yolks and mix well. Fold in the egg whites and then the carrots. Pour batter into prepared pan.

  4. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes. Cool and frost with your favorite Cream Cheese frosting using light cream cheese.

Nutrition Facts (per serving)

131 Calories
4g Fat
23g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 131
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 4%
Cholesterol 24mg 8%
Sodium 96mg 4%
Total Carbohydrate 23g 8%
Dietary Fiber 1g 4%
Total Sugars 14g
Protein 2g
Vitamin C 1mg 3%
Calcium 36mg 3%
Iron 1mg 5%
Potassium 80mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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