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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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No sugar, no oil, and use egg whites to shave off nearly half the calories of a traditional carrot cake!! Shave off even more fat by not adding the 1/2 chopped walnuts to your batter... 167 calories per 1/8 of the double layer cake with only .5g total fat (vs. the 5.1g total fat with the walnuts in the recipe). This recipe does not address adding cream cheese frosting to the cake; I recommend you make a lighter version from scratch (Splenda has a recipe online), or use a tub of your favorite cream cheese frosting... you can afford it with this much healthier recipe for the cake! Ingredients:
2 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
2 1/2 teaspoons ground cinnamon |
4 egg whites |
1 cup apple sauce |
1 cup splenda no calorie sweetener |
2 3/4 cups shredded carrots |
8 ounce crushed pineapple, well drained |
1/2 cup chopped walnuts |
Directions:
1. Preheat oven to 325 degrees F.
2. Spray Two (8-inch) round cake pans with cooking spray; dust bottom and sides with flour. Set aside.
3. Combine flour, baking powder, baking soda, salt, and cinnamon in a small bowl. Set aside.
4. Beat egg whites, apple sauce, and SPLENDA® no calorie sweetener at medium speed with an electric mixer until batter is smooth. Add flour mixture beating at low speed until blended. Fold in carrots, pineapple, walnuts, and 1 cup flaked coconut (if desired).
5. Pour batter into prepared cake pans.
6. Bake for 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans, and let cool completely.
7. Spread Cream Cheese Frosting between layers and on top and sides of cake, if desired. Visit for a delicious Cream Cheese Frosting recipe!
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