Fat / Calorie Reduced Carrot Cake

Name: Fat / Calorie Reduced Carrot Cake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 16 serving(s)
Ingredients: 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

Submitted by RavJJ

"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."

Download

photo by Sandi From CA

Ready In:: 1hr 15mins
Ingredients:: 14
Serves:: 16

ingredients

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

directions

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.

Questions & Replies

Got a question? Share it with the community!

Reviews

Great cake! I followed the advice here and added extra cinnamon and nutmeg. I also made a low fat/ low sugar cream cheese icing because I was afraid that the cake would be dry (but it was not). Such a treat! Thank you! For those of you using English measurements: 90 ml = .4 cups 180 ml = 3/4 cups 250 ml = 1 cup 10 ml = 2 teaspoons

qwerty3020
Just made this recipe into cupcakes. Don't think I'll use paper cups to line the pan the next time; somewhat difficult to remove paper from cupcake. Also, found these to be a little too salty; and questioned the amount (1/16 cup = 1 tbsp.) but decided to go with the amount called for in the recipe. Will reduce the amount of salt to just a tsp. like most recipes next time. Rather than use frosting, I took a cream cheese filling from another low calorie carrot cake recipe and filled each cupcake. Place a heaping tbsp. of batter in cup, then a heaping tsp. of cream cheese filling, and finally filling the remainder of the cup with batter. This recipe along with the cream cheese filling (made with Splenda) made 24 cupcakes so even with the cream cheese filling added, calorie amount drops to 116.45 per cupcake. Not bad at all.

lmantei
Positively excellent! I made this for my husband as I'm not big on sweets/cakes and he really enjoyed it as did his coworkers. I iced it with a thin layer of Recipe #22932 and sprinkled ground walnuts on top. Made for PAC Fall 2008. Thank you, Rav, for this keeper!

Sandi From CA
I am a baker and had a request from a diabetic customer for a carrot cake. Although I didn't taste it my customer loved it. He said it was perfect and he loved it. I did sprinkle the top with powered sugar instead of using the cream cheese icing on another recipe on this site.

The Real Cake Baker
I made this for my diabetic grandparents and not only did they love it, so did everyone else. I was told I could make it for them anytime I wanted! I also added the extra spices. Thanks for the recipe!! and Thanks for giving the equations for american baking!

bcfdwife

see 2 more reviews

Tweaks

I am a baker and had a request from a diabetic customer for a carrot cake. Although I didn't taste it my customer loved it. He said it was perfect and he loved it. I did sprinkle the top with powered sugar instead of using the cream cheese icing on another recipe on this site.

The Real Cake Baker