Ingredients for Fat Calorie Reduced Carrot Cake
- 2 large eggs
- 120ml unsweetened applesauce
- Vegetable Oil
- 120ml buttermilk
- 60g granulated sugar (or Splenda)
- Splenda Sugar Substitute
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- All Purpose Flour
- Crushed Pineapple
- 250g grated carrots
- Flaked Coconut
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How to Make Fat Calorie Reduced Carrot Cake
- Preheat your oven to 175°C (350°F).
- Grease and flour a 13x9 inch baking pan, or line it with parchment paper for easy removal.
- In a large bowl, whisk together 2 large eggs, 120ml vegetable oil, 120ml unsweetened applesauce, 120ml buttermilk, 120g Splenda (or granulated sugar), and 60g granulated sugar (or Splenda). Mix until well combined.
- In a separate bowl, whisk together 2 teaspoons baking soda, 1 teaspoon salt, 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, and 250g all-purpose flour. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in 120ml crushed pineapple (drained), 250g grated carrots, and 120g shredded coconut.
- Mix until evenly distributed.
- Pour batter into the prepared pan and bake for 55-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before glazing or frosting (optional).
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
83g
Fat
10g
Carbs
12g
