Best Low Fat Carrot Cake Recipes

LIGHT & MOIST LOW-FAT CARROT CAKE

Steps:

• Preheat oven to 350 degrees F. Spray nonstick 12-cup Bundt-style pan with nonstick cooking spray with flour.
• Combine flour, soda, cinnamon, ginger, baking powder, and salt.
• In large bowl, with mixer on medium speed, beat eggs and egg whites until blended. Beat in sugars; beat 2 minutes. On low speed, beat in pineapple with juice, oil, and vanilla. Add flour mixture; beat 1 minute. Stir in carrots and raisins.
• Pour batter into pan. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto rack; cool completely.

LOW-FAT CARROT CAKE

Steps:

• In a large bowl, beat the brown sugar, buttermilk, egg whites, egg, oil and vanilla until well blended. Combine the flour, baking soda, spices and salt; gradually beat into sugar mixture until blended. Fold in carrots and pineapple. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. , In a small bowl, beat cream cheese until fluffy. Add the confectioners' sugar, lemon juice and vanilla; beat until smooth. Drizzle over cake.

LOW FAT CARROT CAKE

Steps:

• Preheat the oven to 180C.
• Put the eggs, granulated sugar, vegetable(or olive)oil into a bowl and beat well.
• Sift the flour, baking powder, cinnamon and allspice into the bowl, then fold into the mixture.
• Add the carrots, sultanas (or raisins), lemon juice and pinch of salt, and mix well together.
• Spoon the mixture into a baking tin (I use 18cm circle non-stick) and bake in the preheated oven for 30-40 minutes, until a skewer inserted into the center comes out dry. Leave in the tin for 5 minutes, then turn out to cool completely.
• For the decoration, put all the ingredients into a bowl and beat well until smooth. Spread evenly across the top of the cake (make sure that the cake is cool enough otherwise the cream will melt and slide down), then put in the fridge for at least 5 hours.

GLUTEN FREE, LOW FAT, SPICED CARROT CAKE

Steps:

• Preheat oven to 350°F.
• Spray (2) 9 inches round cake pans with cooking spray. Line bottoms and sides with parchment paper cut to fit pans (the better the fit, the easier the turn out).
• In a bowl, combine carrots and ginger, and dust with 1/2 cup flour. Toss with fingers, making sure that all pieces are coated with flour. Retain excess flour; do not discard.
• Sift all dry ingredients together.
• On low speed, using hand mixer or stand mixer, mix all wet ingredients together in a large bowl.
• Add dry ingredients to wet ingredients in mixer bowl. Mix on medium speed until incorporated.
• Add carrot, ginger and flour mixture to batter. Mix on low speed just until incorporated.
• Pour half the batter into each prepared cake pan, and bake in middle of pre-heated oven for 45 minutes, rotating pans half way through baking time.
• Check for doneness by inserting a toothpick. Add time if necessary. When toothpick comes out dry, remove pans from oven and allow to cool 10 minutes.
• Turn cakes out onto baking racks, and allow to cool completely before frosting.
• Frost cakes if desired. For fat-free cream cheese frosting, combine (2) 8 oz. packages fat-free cream cheese with 1 1/2 teaspoons pure vanilla extract, 1 cup sifted confectioner's sugar and 2-3 tablespoons milk. Mix on medium speed until smooth and fluffy.

CARROT CAKE MUFFIN COOKIES! LOW FAT!

Steps:

• Mix all the dry ingredients together first.
• Add in the carrots, applesauce, water, an raisins.
• Spray cookie sheets with non stick, butter flavored cooking spray and drop by heaping teaspoonfuls onto the cookies sheets 1 1/2 inches apart from one another. Make sure to flatten the cookies slightly because they will not really "spread out" at all.
• Bake at 275 degrees (yes, thats right -- 275!) for 18 minutes. DO NOT OVER BAKE.
• Let rest for a minute or two on the sheets before removing. Store in an air tight container and enjoy!

A DIFFERENT FLUFFY, LIGHT AND MOIST CARROT CAKE (VERY LOW FAT)

Steps:

• Preheat oven to 370 F (190c).
• Grease a 9 inch pan.
• Beat egg whites until stiff and then slowly pour in 1/2 cup of sugar, beating constantly.
• In another bowl, beat the egg yolks and the remaining sugar then add lemon rind, lemon juice, salt and cinnamon, beating continuously.
• Add in the carrots, corn starch and mix.
• Add the egg whites to the mix slowly and small amounts at a time mixing continuously in a top to bottom rotating movement.
• Pour the batter into the pan.
• Level the surface with a spatula (do not pressure it though and move very lightly).
• Bake for 35-40 minutes or until toothpick inserted comes out clean and cake is golden.
• For frosting:.
• Whip the whipping cream until it thickens.
• In a separate bowl, mix the sugar and cheese until smooth.
• Add in the whipped cream.
• Frost cooled cake.

LOW-FAT CARROT CAKE WITH CREAM CHEESE FROSTING

Steps:

• Coat 2 (8-inch) round cake pans or 1 13 x 9-inch pan with spray and dust with 1 Tbs flour.
• Combine 2¼ cups flour through nutmeg in a medium bowl.
• Combine sugars through egg in a large bowl and beat well at medium speed; add to flour mixture, stirring just until moist.
• Stir in carrot.
• Pour into the cake pans, then sharply tap pans once on counter to remove air bubbles.
• Bake at 375°F about 30 minutes until a toothpick inserted in center of each cake comes out clean.
• Cool in pans on wire racks 10 minutes, then remove from pans and cool completely.
• MAKE FROSTING: Beat cream and vanilla in a large bowl with electric mixer at medium speed until smooth.
• Gradually add sugar and beat at low speed just until smooth.
• (If necessary you can thin the frosting with a little skim milk).
• Spread about 1/2 cup on bottom layer of cake; top with other layer. Spread rest of frosting over top and sides of cake.
• Alternatively, if using a 13 x 9 pan, just spread frosting over the top.
• Either way, sprinkle walnuts over top.

LOW-FAT CARROT CAKE MUFFINS (THAT DON'T TASTE LOW-FAT!)

Steps:

• Set oven to 350 degrees.
• Line 12 muffin tins with paper liners or spray tins with non-stick cooking spray.
• In a large bowl mix together first 7 ingredients.
• In a small bowl whisk together egg, oil, milk and vanilla.
• In a medium bowl mix the shredded carrots with the crushed pineapple.
• Add in the oil/egg mixture into the carrot/pineapple mixture; mix well to combine, then add to the dry ingredients; mix JUST until combined.
• Add in the raisins and chopped nuts.
• Divide the mixture between the 12 muffin tins.
• Bake for about 20-25 minutes, or until the muffins test done.

WHOLE WHEAT CARROT CAKE WITH CREAMY ORANGE ICING (LOW FAT)

Steps:

• Preheat oven to 350°F (175 C).
• Lightly butter a 13 x 9-inch baking pan.
• Wash and trim carrots and cut into large pieces.
• Place in a food processor and process until finely chopped, or grate carrots finely, to make 2 cups.
• I grated my carrots.
• Set aside.
• Cut orange into 8 wedges.
• Do not peel.
• Remove white center and seeds.
• Cut wedges into 3 or 4 pieces each and puree in a food processor or blender along with the raisins.
• Combine flours, cinnamon, baking powder, baking soda, nutmeg and salt in a large bowl.
• In another bowl, combine eggs, buttermilk, maple syrup, brown sugar, oil, carrots and orange.
• Stir carrot mixture into dry ingredients until combined.
• Spread batter evenly in pan and bake 25 to 30 minutes, until a cake tester or wooden pick inserted in the center comes out clean.
• Cool cake in pan.
• Prepare icing by working cream cheese and orange juice together with the back of a spoon until combined.
• Stir in enough powdered sugar to obtain a spreadable consistency.
• When cake is cool, spread top with icing.
• Makes 16 servings.
• The One-Day-at-a- Time Low-Fat Cookbook.

LOW FAT PINEAPPLE CARROT CAKE

Steps:

• In a large bowl combine first 4 ingredients and stir well.
• Stir in the pineapple (including juice), milk, egg whites, and vanilla. Fold in carrot and raisins.
• Spray a 9x13 pan with Pam and spread the batter evenly into pan. Bake at 325F for 35 minutes (can do the toothpick test at 30 min.) Cool to room temperature and enjoy!
• *Note: this cake goes well with low fat cream cheese icing or a big spoonful of fat free vanilla pudding on top!

LOW FAT LOW SUGAR CARROT CAKE

Steps:

• Preheat oven to 350*.
• Combined Flour, Germ, Soda, Powder, Cinnamon, and salt. Set aside.
• Next combine Sugars, Egg substitutes, Vanilla and Buttermilk.
• Gradually add the dry ingredients to the wet ingredients until thoroughly combined.
• Next add the Pineapples(do not drain), Carrots,Raisens, Coconut, and Crushed Pecans.
• Pour batter into a 9x13 Cake pan or a Bundt pan that has been sprayed with a nonstick spray.
• Bake 35-45 minutes depending on your oven or until a toothpick inserted comes out clean.
• Let cake cool before frosting. I frost this cake with a Low Sugar Low Fat Cream Cheese Frosting or you can just sprinkle with a dusting of powdered Sugar.

LOW FAT VEGAN CARROT CAKE

Steps:

• Preheat oven to 350°F.
• In a medium bowl, mix flour, flax, baking soda, cinnamon, baking powder, and salt.
• In a large bowl, mix sugar and pumpkin until creamy.
• Add vanilla, then add applesauce and carrots.
• Mix wet and dry ingredients together and add raisins if using.
• Pour batter in a greased* 9x13 pan or two 9 in cake rounds for a layer cake.
• Bake for 40 - 45 minutes or until toothpick comes out clean.
• Cool adequately if frosting or adding topping**.
• *To grease the pan I use 1-2 tsp of non hydrogenated vegan margarine because it gives the cake a little richness without adding a lot of fat.
• ** For a nice low-fat topping I put crushed pineapple on top.

DELICIOUS LOW-FAT CARROT CAKE

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• In a bowl combine the cake flour, baking soda and spices.
• In another bowl beat egg and egg whites together with sugar and oil until light and fluffy (about 3 minutes).
• Stir in buttermilk and vanilla; mix until combined.
• Gradually add in the flour mixture to the liquid mixture using low speed or with a wooden spoon.
• Add in shredded carrots and pineapple into the batter; mix until combined using wooden spoon.
• Transfer mixture to prepared baking dish.
• Bake for about 35-40 minutes or until the cake tests done.
• Cool completely if frosting.

LOW-FAT CARROT CAKE

Steps:

• PREPARATION: Preheat oven to 350 degrees. Spray a 13-inch x 9-inch baking pan with nonstick cooking spray. Combine flours, baking soda, cinnamon, allspice and nutmeg in a large bowl. Stir with a whisk. In another bowl, beat egg whites until soft peaks form. Beat in sugar slowly, followed by the applesauce, buttermilk and vanilla. Add to flour mixture and stir until just moist. Stir in the pineapple, carrots, raisins and walnuts. Spoon batter into baking pan and bake for 35-40 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack before frosting. For the frosting: Beat cream cheeses together with lemon juice and vanilla. Add in powdered sugar until desired consistency. Spread over cooled cake. Cut cake into 16 squares.