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Lite Carrot Cake

Rated as 4.51 out of 5 Stars

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

servings 131 cals
Original recipe yields 24 servings (1 -9x13 inch cake)

Directions

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  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; 3.9 g fat; 22.6 g carbohydrates; 2.3 g protein; 24 mg cholesterol; 96 mg sodium. Full nutrition

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Reviews

Read all reviews 167
  1. 202 Ratings

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Most helpful positive review

This is excellent. I have made some adjustments to the recipe to make this low fat. I replaced the cup of cake flour with a cup of whole wheat flour. So, that makes 2 cups of whole wheat flou...

Most helpful critical review

After reading some reviews that it was bland, I decided to add an additional 1/2 teaspoon of cinnamon. After I finished baking it, it was still pretty bland.. I don't know what it's missing. But...

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This is excellent. I have made some adjustments to the recipe to make this low fat. I replaced the cup of cake flour with a cup of whole wheat flour. So, that makes 2 cups of whole wheat flou...

to further lessen the fat i just use the egg whites, and i replaced the vegetable oil with apple sauce aand one tbsp of oil(to absorb the vitamin A from the carrots), i also used 2cups of whole ...

After reading some reviews that it was bland, I decided to add an additional 1/2 teaspoon of cinnamon. After I finished baking it, it was still pretty bland.. I don't know what it's missing. But...

Wow! I've never tried any baked goods with carrots in it, but this was great! I had a bag of baby carrots that were starting to get dried up, and wanted to use them up. I cut the sugar and ma...

Yumm.. The first time, I followed the recipe exactly... It turned out great and was gone in no time. The second time, I substituted the oil with applesauce and reduced the sugar to 1/2 cup.. I w...

so good! Yummy!! I used all purpose flour and fat free milk instead of buttermilk....it turned out great.

If this is "light" then surely I will never make a "regular" carrot cake! I added a cream cheese frosting, and it was great! My husband, who usually gobbles everything down really fast, actually...

This recipe is terrific, and you can reduce the oil a bit too--maybe by 1/6 c. I added an extra 1/2 t. of cinnamon (for 2 total). I also added 1/2 t. of each of these: allspice, nutmeg, cloves, ...

Very moist for a "lite" cake...it does have significant decreases in fat/calories, though you could never tell by the taste. I did add a bit more carrots because the 1 1/2 cups looked a little ...