Ingredients for Carrot Cake Low Fat
- 1 teaspoon vanilla extract
- 1 ½ cups whole wheat flour
- 1 teaspoon ground cinnamon
- Baking Powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 (20 ounce) can crushed pineapple, drained
- ½ cup vegetable oil
- 2 cups grated carrots
- 3 large egg whites
- 1 cup granulated sugar
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How to Make Carrot Cake Low Fat
- Preheat oven to 350°F (175°C).
- Grease and flour a 13x9 inch baking pan.
- In a large bowl, whisk together 1 ½ cups whole wheat flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves, and ½ teaspoon salt.
- In a separate bowl, beat together 1 cup granulated sugar, 1 (20 ounce) can crushed pineapple (drained), ½ cup vegetable oil, and 1 teaspoon vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups grated carrots.
- In a clean bowl, beat 3 large egg whites until stiff peaks form.
- Gently fold the egg whites into the carrot mixture in two additions using a rubber spatula.
- Pour batter into the prepared pan and spread evenly.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for at least 30 minutes before inverting it onto wax paper.
- Remove the pan and foil. Cut into 16 pieces and enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
258g
Fat
2g
Carbs
30g
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60 Minutes Or Less Time To Make Course Main Ingredient Preparation For Large Groups Low Protein Healthy Desserts Fruit Vegetables Oven Low Fat Cakes Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Healthy 2 Low In Something Tropical Fruit Pineapple Carrots Equipment Number Of Servings
