Carrot Cake Low Fat
Indulge in the guilt-free goodness of this moist and flavorful Low-Fat Carrot Cake, a wholesome twist on a classic favorite! Crafted with a blend of all-purpose and whole wheat flours, this recipe relies on unsweetened applesauce and just a touch of vegetable oil to keep it tender while reducing fat content. Bursting with the natural sweetness of grated carrots and crushed pineapple, and spiced with warm notes of cinnamon and nutmeg, this cake achieves a luscious taste without overwhelming calories. Perfect as a healthier dessert or snack, it's easy to customize with optional walnuts and raisins for added texture and flavor. Ready in under an hour, this low-fat treat is ideal for satisfying your sweet cravings while staying mindful of your health. Serve it plain or with a light dollop of cream cheese frosting for an irresistible finish!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups whole wheat flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 cups applesauce, unsweetened
- 2 tablespoons vegetable oil
- 0.75 cups granulated sugar
- 0.25 cups brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups grated carrots (approximately 3 medium carrots)
- 0.5 cups unsweetened crushed pineapple, drained
- 0.25 cups chopped walnuts (optional)
- 0.25 cups raisins (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease or line a 9x13-inch baking pan with parchment paper.
In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, cinnamon, nutmeg, baking soda, and salt.
In a medium-sized bowl, mix the applesauce, vegetable oil, granulated sugar, brown sugar, vanilla extract, and eggs until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
Fold in the grated carrots, crushed pineapple, and, if desired, the walnuts and raisins.
Pour the batter into the prepared baking pan and spread it evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan before cutting into 12 pieces.
Optional: Serve plain or top with a light layer of cream cheese frosting for an extra treat.
Nutrition Facts
Calories |
2662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.5 g | 78% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3211 mg | 140% | |
| Total Carbohydrate | 503.6 g | 183% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 273.4 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 421 mg | 32% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2860 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
