Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Delicious Low-Fat Carrot Cake
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- #14650
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
1 comment
ingredients
Carrot Cake
2 1/2 cups cake flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
2 cups light brown sugar
2 tablespoons safflower oil
1 egg
2 egg whites
1/2 cup low-fat buttermilk
1 teaspoon vanilla extract
3 cups grated carrot
1 can (8 ounce size) crushed pineapple, drained
Low-Fat Cream Cheese Frosting
1/4 cup low-fat cream cheese, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1/4 cup fat-free cream cheese
2 cups powdered sugar
1 teaspoon lemon juice
1/4 teaspoon vanilla extract
directions
For Carrot Cake: Preheat oven to 350 degrees F. Spray a 13 x 9-inch glass baking dish with cooking spray.
Combine cake flour, baking soda and spices in a bowl, then stir until mixed well.
In another bowl, beat egg and egg whites together with sugar and oil until light and fluffy. Stir in buttermilk and vanilla. Gradually add flour mixture to liquid mixture, mix on low speed or by hand. Add carrots and pineapple into batter.
Pour batter into baking dish and bake 35-40 minutes or until toothpick inserted into cake comes out clean. Cool cake in pan or on wire rack for 15-30 minutes or until pan is cool to the touch. Allow cake to cool completely before spreading the frosting on the cake.
For Low-Fat Cream Cheese Frosting: Beat both low-fat and fat-free cream cheeses with powdered sugar, lemon juice and vanilla until smooth. It is important to note that cream cheese must be room-temperature. You may need to add more powdered sugar if consistency of frosting is too thin.
Cover and set aside until cake is cooled. Spread evenly on cake.
Serving Suggestion: Top cake with golden raisins, pecans and grated carrots!
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
The recipe was tasty, but needs some MAJOR adjustment for high altitude baking. I suggest probably about 1/4 c. more flour and bake around 370 for 40-50 minutes. I have yet to try this, but have had to adjust other recipes, as well.
May 11, 2006
I made this cake for after our Easter dinner. It was fabulous! I like how moist it is and quite healthy. I've added more spice. LOVE IT!