Name: Low-Fat Carrot Cake
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 2 cups packed brown sugar -; 1/2 cup buttermilk -; 2 large egg whites -; 1 large egg -; 2 tablespoons canola oil -; 1 teaspoon vanilla extract -; 2-1/2 cups cake flour -; 1 teaspoon baking soda -; 1 teaspoon ground cinnamon -; 1/2 teaspoon ground allspice -; 1/4 teaspoon ground nutmeg -; 1/4 teaspoon ground cloves -; 1/8 teaspoon salt -; 3 cups grated carrots -; 1 can (8 ounces) unsweetened crushed pineapple, drained -; 2 ounces reduced-fat cream cheese -; 1 cup confectioners' sugar -; 1/2 teaspoon lemon juice -; 1/8 teaspoon vanilla extract -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Low-Fat Carrot Cake

1. 2 cups packed brown sugar -

2. 1/2 cup buttermilk -

3. 2 large egg whites -

4. 1 large egg -

5. 2 tablespoons canola oil -

6. 1 teaspoon vanilla extract -

7. 2-1/2 cups cake flour -

8. 1 teaspoon baking soda -

9. 1 teaspoon ground cinnamon -

10. 1/2 teaspoon ground allspice -

11. 1/4 teaspoon ground nutmeg -

12. 1/4 teaspoon ground cloves -

13. 1/8 teaspoon salt -

14. 3 cups grated carrots -

15. 1 can (8 ounces) unsweetened crushed pineapple, drained -

16. 2 ounces reduced-fat cream cheese -

17. 1 cup confectioners' sugar -

18. 1/2 teaspoon lemon juice -

19. 1/8 teaspoon vanilla extract -

How to cook deliciously - Low-Fat Carrot Cake

1. Stage

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.

2. Stage

Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.

3. Stage

In a small bowl, beat cream cheese until fluffy. Add the confectioners' sugar, lemon juice and vanilla; beat until smooth. Drizzle over cake.