Delicious Low Fat Carrot Cake Recipes

LOW-FAT CARROT CAKE

Steps:

• In a large bowl, beat the brown sugar, buttermilk, egg whites, egg, oil and vanilla until well blended. Combine the flour, baking soda, spices and salt; gradually beat into sugar mixture until blended. Fold in carrots and pineapple. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. , In a small bowl, beat cream cheese until fluffy. Add the confectioners' sugar, lemon juice and vanilla; beat until smooth. Drizzle over cake.

LOW FAT LOW SUGAR CARROT CAKE

Steps:

• Preheat oven to 350*.
• Combined Flour, Germ, Soda, Powder, Cinnamon, and salt. Set aside.
• Next combine Sugars, Egg substitutes, Vanilla and Buttermilk.
• Gradually add the dry ingredients to the wet ingredients until thoroughly combined.
• Next add the Pineapples(do not drain), Carrots,Raisens, Coconut, and Crushed Pecans.
• Pour batter into a 9x13 Cake pan or a Bundt pan that has been sprayed with a nonstick spray.
• Bake 35-45 minutes depending on your oven or until a toothpick inserted comes out clean.
• Let cake cool before frosting. I frost this cake with a Low Sugar Low Fat Cream Cheese Frosting or you can just sprinkle with a dusting of powdered Sugar.

LIGHT & MOIST LOW-FAT CARROT CAKE

Steps:

• Preheat oven to 350 degrees F. Spray nonstick 12-cup Bundt-style pan with nonstick cooking spray with flour.
• Combine flour, soda, cinnamon, ginger, baking powder, and salt.
• In large bowl, with mixer on medium speed, beat eggs and egg whites until blended. Beat in sugars; beat 2 minutes. On low speed, beat in pineapple with juice, oil, and vanilla. Add flour mixture; beat 1 minute. Stir in carrots and raisins.
• Pour batter into pan. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto rack; cool completely.

DELICIOUS LOW-FAT CARROT CAKE

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• In a bowl combine the cake flour, baking soda and spices.
• In another bowl beat egg and egg whites together with sugar and oil until light and fluffy (about 3 minutes).
• Stir in buttermilk and vanilla; mix until combined.
• Gradually add in the flour mixture to the liquid mixture using low speed or with a wooden spoon.
• Add in shredded carrots and pineapple into the batter; mix until combined using wooden spoon.
• Transfer mixture to prepared baking dish.
• Bake for about 35-40 minutes or until the cake tests done.
• Cool completely if frosting.