• Prep Time:
  • Cooking Time:
  • Serves: 16 Servings

Low-Fat Carrot Cake #1

  • Recipe Submitted by on

Category: Cakes

 Ingredients List

  • 1 1/3 c Unbleached all-purpose flour
  • 1 c Whole wheat flour
  • 2 ts Baking powder
  • 2 ts Cinnamon
  • 1 ts Baking soda
  • 1/4 ts Nutmeg
  • 2 c Grated carrots
  • 1 c Unsweetened applesauce
  • 3/4 c Packed brown sugar
  • 1/3 c Vegetable oil
  • 1 ts Pure vanilla extract (I used
  • -artificial)
  • 3 Eggs
  • 1/2 c Raisins (optional)
  • 1/2 c Walnut pieces (optional)


125 g Cream cheese
Icing sugar (powdered sugar)

In a mixing bowl, combine both flours, baking powder, cinnamon, baking
soda, nutmeg, raisins, and walnuts. Whisk together the carrots, applesauce,
sugar, oil, and eggs; gently stir into flour mixture. Transfer to an oiled
9inch springform pan. Bake at 350F for 60-65 min or until cake tester comes
out clean.

Hint: if you like pineapple in your carrot cake, replace half of the apple
sauce with crushed or chunk unsweetened pineapple.

Frosting: Take 125 gms of cream cheese and mix icing sugar (powdered sugar)
into it. Keep adding icing sugar and mixing it in until it has a nice thick
but still spreadable consistency. I'd suggest starting with 1 cup of icing
sugar and working my way up. Frost the cake after it has cooled.

Additional notes by Eric: - I found that three medium sized apples yield
about 1C of apple sauce. - about 125 grams of cream cheese was ample to
make the frosting (and increase the fat content). They suggest trying
riccota or quark cheese for lower fat.

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