Ingredients for Delicious Low Fat Carrot Cake
- 2 cups cake flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 2 large egg whites
- 1 cup low-fat buttermilk
- 1 teaspoon vanilla extract
- 2 cups shredded carrots
- 1 cup crushed pineapple, drained
- 1 1/2 cups granulated sugar
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How to Make Delicious Low Fat Carrot Cake
- Preheat oven to 350°F (175°C). Grease and flour a 13 x 9-inch baking dish.
- In a medium bowl, whisk together 2 cups cake flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1/2 teaspoon ground cloves, and 1/4 teaspoon ground allspice.
- In a large bowl, beat 2 large eggs and 2 large egg whites with 1 1/2 cups granulated sugar and 1/2 cup vegetable oil until light and fluffy (about 3-5 minutes).
- Stir in 1 cup buttermilk and 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or with a wooden spoon until just combined. Be careful not to overmix.
- Gently fold in 2 cups shredded carrots and 1 cup crushed pineapple (drained).
- Pour batter into the prepared baking dish and spread evenly.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting (optional).
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
120g
Fat
2g
Carbs
16g