Delicious Low-Fat Carrot Cake |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 16 |
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If you prefer more spice then increase the spices, you can also add in chopped walnuts if desired. Ingredients:
2 1/2 cups cake flour |
2 teaspoons baking soda |
1 teaspoon cinnamon |
1/2 teaspoon allspice |
1/2 teaspoon nutmeg |
1/4 teaspoon clove |
2 cups light brown sugar, packed |
2 tablespoons vegetable oil |
1 egg |
2 egg whites |
1/2 cup low-fat buttermilk |
2 teaspoons vanilla |
3 cups grated carrots |
1 (8 ounce) can crushed pineapple, well drained |
Directions:
1. Set oven to 350 degrees.
2. Grease a 13 x 9-inch baking dish.
3. In a bowl combine the cake flour, baking soda and spices.
4. In another bowl beat egg and egg whites together with sugar and oil until light and fluffy (about 3 minutes).
5. Stir in buttermilk and vanilla; mix until combined.
6. Gradually add in the flour mixture to the liquid mixture using low speed or with a wooden spoon.
7. Add in shredded carrots and pineapple into the batter; mix until combined using wooden spoon.
8. Transfer mixture to prepared baking dish.
9. Bake for about 35-40 minutes or until the cake tests done.
10. Cool completely if frosting.
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