Low Fat Xylitol Carrot Cake
Delightfully moist, naturally sweetened, and perfectly spiced, this Low Fat Xylitol Carrot Cake is a guilt-free indulgence for health-conscious dessert lovers. Made with grated fresh carrots, crushed pineapple, and a blend of warm spices like cinnamon and nutmeg, this cake delivers a delicious flavor without relying on any refined sugar—thanks to xylitol as a natural sweetener. Unsweetened applesauce and low-fat Greek yogurt lend incredible moisture, while egg whites keep the texture light and airy. It’s a healthier take on the classic carrot cake, perfect for anyone seeking a low-fat, sugar-free dessert. With optional chopped walnuts for added crunch and a simple prep time of just 20 minutes, this wholesome treat is ready to enjoy after a quick bake. Serve as-is for a healthy snack or pair with a dollop of light cream cheese frosting for a touch of indulgence.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 120 grams Xylitol (granulated)
- 120 grams Unsweetened applesauce
- 120 grams Low-fat plain Greek yogurt
- 2 large Egg whites
- 1.5 teaspoons Vanilla extract
- 250 grams Grated carrots (packed)
- 100 grams Crushed pineapple (drained)
- 30 grams Chopped walnuts (optional)
Instructions
Preheat your oven to 180°C (350°F) and grease or line a 9-inch round cake pan with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
In a separate bowl, mix the xylitol, unsweetened applesauce, low-fat Greek yogurt, and vanilla extract until well combined.
Add the egg whites to the wet ingredients one at a time, mixing thoroughly after each addition.
Gradually incorporate the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix.
Fold in the grated carrots and drained crushed pineapple. If using, add the chopped walnuts for a bit of crunch.
Pour the batter into the prepared cake pan and spread it evenly with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve as is, or top with a light cream cheese frosting (optional) for a touch of indulgence.
Nutrition Facts
Calories |
1586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 2813 mg | 122% | |
| Total Carbohydrate | 339.9 g | 124% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 41.5 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 317 mg | 24% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1630 mg | 35% | |
*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.
