Low Fat Carrot Cake Slice
Indulge in the guilt-free pleasure of this *Low Fat Carrot Cake Slice*, a wholesome twist on the classic treat! Packed with the natural sweetness of finely grated carrots, juicy crushed pineapple, raisins, and a touch of brown sugar, this lighter version offers all the cozy flavors you love without the extra fat. The recipe uses a clever swap of unsweetened applesauce to maintain moisture while cutting down on oil, making it a healthier choice for those watching their intake. Warm spices like cinnamon and nutmeg infuse each bite with comforting aromas, while whole wheat flour adds extra fiber and nutrients. Perfectly balanced with crunchy walnuts for added texture, this easy-to-make, dairy-free dessert comes together in just 45 minutes and is ideal for breakfast, afternoon tea, or a light after-dinner treat. Satisfy your sweet tooth the healthier way and enjoy every bite of this moist, flavorful carrot cake slice!
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Recipe Information
Ingredients
- 120 grams all-purpose flour
- 60 grams whole wheat flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 2 large egg whites
- 100 grams brown sugar
- 120 milliliters unsweetened applesauce
- 2 teaspoons vanilla extract
- 150 grams finely grated carrots
- 100 grams crushed pineapple in juice, drained
- 30 grams chopped walnuts
- 50 grams raisins
Instructions
Preheat your oven to 180°C (350°F) and line an 8x8 inch square baking tin with parchment paper.
In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate medium bowl, beat the egg whites until foamy, then add the brown sugar, applesauce, and vanilla extract, mixing until well combined.
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula or wooden spoon until just combined.
Add in the grated carrots, crushed pineapple, walnuts, and raisins, and gently fold until evenly distributed throughout the batter.
Pour the batter into the prepared baking tin, smoothing out the top with a spatula.
Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the tin for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
1608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.4 g | 30% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1932 mg | 84% | |
| Total Carbohydrate | 325.7 g | 118% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 163.0 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1812 mg | 39% | |
*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.
