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

Marva

Recipe Summary

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

24
Original recipe yields 24 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 and flour one 9x13 inch pan or two 9 inch round cake pans.

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

  • 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.

  • 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

131 calories; protein 2.3g 5% DV; carbohydrates 22.6g 7% DV; fat 3.9g 6% DV; cholesterol 23.5mg 8% DV; sodium 96.3mg 4% DV. Full Nutrition

Reviews (174)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/02/2005
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 flour total. Instead of the vegetable oil I used one cup of non-sweetened apple sauce. I have also reduced the 1/2 cup of white sugar to only 3 tbsp because the apple sauce is sweet naturally. I replaced 3 eggs with only the egg white buttermilk with low fat milk. I used 2 cups of carrots and added 1/2 tsp of cloves and nutmeg. Read More
(568)

Most helpful critical review

Rating: 3 stars
05/04/2006
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 the texture is perfect; it's just the taste that is lacking a bit. I would have given it 3.5 stars but I give it 4 stars since it was healthier. BTW: http://cake.allrecipes.com/az/69402.asp is much better. It's also low fat but the taste is phenomenal. Read More
(101)
209 Ratings
  • 5 star values: 133
  • 4 star values: 54
  • 3 star values: 19
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
05/02/2005
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 flour total. Instead of the vegetable oil I used one cup of non-sweetened apple sauce. I have also reduced the 1/2 cup of white sugar to only 3 tbsp because the apple sauce is sweet naturally. I replaced 3 eggs with only the egg white buttermilk with low fat milk. I used 2 cups of carrots and added 1/2 tsp of cloves and nutmeg. Read More
(568)
Rating: 5 stars
03/18/2005
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 wheat flour and added some nutmeg Read More
(183)
Rating: 3 stars
05/03/2006
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 the texture is perfect; it's just the taste that is lacking a bit. I would have given it 3.5 stars but I give it 4 stars since it was healthier. BTW: http://cake.allrecipes.com/az/69402.asp is much better. It's also low fat but the taste is phenomenal. Read More
(101)
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Rating: 4 stars
08/18/2005
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 made muffins instead of a cake. I only had whole wheat flour on hand but it was still soft and fluffy. I also replaced all the fat with a couple heaping spoonfuls of applesauce. I think whipping the egg whites really made a difference! I used skim milk because I didn't have any buttermilk. I sprinkled some shredded coconut sugar oats and cinnamon on top of the muffins. They're gorgeous delicious and super healthy! I can't wait to try this recipe as written! Read More
(54)
Rating: 5 stars
08/05/2007
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 wouldn't recommend that. The cake sank after I took it out from the oven and did not have much of a taste. I still liked it though. Read More
(49)
Rating: 5 stars
02/28/2004
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 paused to appreciate and compliment the cake(then he gobbled it down). Next time I am going to make cupcakes. Read More
(43)
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Rating: 5 stars
04/18/2005
so good! Yummy!! I used all purpose flour and fat free milk instead of buttermilk....it turned out great. Read More
(43)
Rating: 5 stars
04/15/2004
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 and ginger. I made this into cupcakes and they were a huge success. Excellent recipe! Read More
(40)
Rating: 5 stars
12/16/2003
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 scant to me when I folded them in. My DH liked it and my little assistant chef told me it was the BEST carrot cake ever (maybe because she helped!). It was definitely done in 35 minutes. Thanks for making one of our favorite desserts a little less fattening! Thanks for sharing Marva. Read More
(38)