Low Fat Carrot Cake


•1 cup all-purpose flour
•1 cup whole-wheat flour
•2 tsp baking soda
•1 tsp ground cinnamon
•1/2 tsp allspice
•1/4 tsp nutmeg
•4 egg whites
•1 1/4 cups firmly packed brown sugar
•1 cup unsweetened applesauce
•1/2 cup low fat buttermilk
•1 tsp vanilla extract
•1 8-ounce can crushed pineapple, drained
•2 cups shredded carrots
•1/2 cup raisins
•1/4 cup chopped walnuts
•1/4 cup light cream cheese
•1/4 cup fat-free cream cheese
•2 cups powdered sugar
•1 tsp lemon juice
•1/2 tsp vanilla extract


Preheat oven to 350 degrees. Spray a 13-inch x 9-inch baking pan with nonstick cooking spray.
Combine flours, baking soda, cinnamon, allspice and nutmeg in a large bowl. Stir with a whisk. In another bowl, beat egg whites until soft peaks form.
Beat in sugar slowly, followed by the applesauce, buttermilk and vanilla. Add to flour mixture and stir until just moist. Stir in the pineapple, carrots, raisins and walnuts. Spoon batter into baking pan and bake for 35-40 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack before frosting.

For the frosting:
Beat cream cheeses together with lemon juice and vanilla. Add in powdered sugar until desired consistency. Spread over cooled cake.
Cut cake into 16 squares.

Per Serving: Calories 269, Calories from Fat 29, Total Fat 3.3g (sat 1.1g), Cholesterol 5mg, Sodium 244mg, Carbohydrate 54.9g, Fiber 2.7g, Protein 5g

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