FAT / CALORIE REDUCED CARROT CAKE

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Fat / Calorie Reduced Carrot Cake image

This recipe uses applesauce and Splenda to cut down on the amount of fat and calories. While it may not be completely 'fat free', it is definitely a healthier version. 1 cup of walnuts can also be added to this recipe and sugar can be used in place of the Splenda (vice-versa). The recipe is posted in metric, for some reason when it is converted by the system to US measurements, it does not convert over correctly. Please keep the metric values when making.

Provided by RavJJ

Categories     Dessert

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 14

3 eggs
90 ml applesauce
90 ml vegetable oil or 90 ml butter
180 ml buttermilk
250 ml sugar
250 ml Splenda sugar substitute (sugar can also be used)
10 ml baking soda (2 teaspoon)
2 ml salt (1/2 teaspoon)
10 ml cinnamon (2 teaspoon)
2 ml nutmeg (1/2 teaspoon)
500 ml all-purpose flour
250 ml crushed pineapple
500 ml grated carrots
180 ml flaked coconut

Steps:

  • Preheat oven to 350 degrees.
  • Either grease a 13x9 inch pan or line the pan with parchment paper.
  • In a large bowl, mix eggs, oil, applesauce, buttermilk, Splenda and sugar, until blended.
  • Add baking soda, salt, cinnamon, nutmeg and flour to mix.
  • Once blended, add pineapple, carrots and coconut.
  • Mix well.
  • Bake for 55 minutes.
  • Glaze or frost cake if desired.

Nutrition Facts : Calories 224, Fat 7.2, SaturatedFat 2, Cholesterol 35.3, Sodium 267.3, Carbohydrate 38, Fiber 1.6, Sugar 20.8, Protein 3.6

*** Explore more Fat / Calorie Reduced Carrot Cake Recipes »

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