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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
     Serving Size: 16 - Change
Nutritional Facts
Servings Per Recipe: 16
Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Carrot Cake (low Fat)

Date Added: January 04, 2014

Ingredients:

2 Cups Flour 2 Cups Flour all purpose
2 Teaspoons Cinnamon 2 Teaspoons Cinnamon (or more, to taste)
1 Teaspoon Baking Powder 1 Teaspoon Baking powder plus
1 Teaspoon Baking Soda 1 Teaspoon Baking soda level - dissol ved in milk
3/4 Teaspoon Salt 3/4 Teaspoon Salt to 1 ts
1/4 Teaspoon Nutmeg 1/4 Teaspoon Nutmeg ground
1 Unit Crushed Pineapple 1 Unit Crushed pineapple (8 oz can)
3 Tablespoons Vegetable Oil 3 Tablespoons Vegetable oil *
1 Teaspoon Vanilla 1 Teaspoon Vanilla grated lemon zest or orange zest
3 Cups Carrots 3 Cups Carrots shredded
3 Unit Eggs 3 Unit Large egg whites
1 Pinch Cloves 1 Pinch Cloves ground
1 1/2 Cups Sugar 1 1/2 Cups Sugar confectioner'
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Directions:

1. Preheat oven to 350F Line 13 x 9 in.

2. baking pan with foil. Coat with vegetable cooking spray.

3. Combine first seven ingredients in bowl. Beat sugar, pineapple, oil and vanilla in mixer bowl until smooth.

4. Beat in dry ingredients until just combined.

5. Stir in carrots. Beat egg whites in small mixer bowl to stiff peaks.

6. Fold into carrot mixture in 2 batches with rubber spatula.

7. Pour batter into pan. Bake 40 minutes or until toothpick comes out clean.

8. Cool in pan on wire rack. Invert cake onto wax paper; remove pan and foil.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, Natural Sweeteners allergies.
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