Low Fat Carrot Cake
"Only 3 WW points."
- Ready In:
- 55mins
- Ingredients:
- 15
- Serves:
-
18
ingredients
- 6 egg whites
- 1 1⁄3 cups white sugar
- 1 cup applesauce
- 1⁄2 cup skim milk
- 1 1⁄2 teaspoons vanilla extract
- 1⁄4 teaspoon ground cloves
- 1⁄2 teaspoon ground nutmeg
- 1 tablespoon ground cinnamon
- 2 teaspoons baking soda
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 (8 ounce) can crushed pineapple in juice
- 2 cups shredded carrots
- 1⁄2 cup chopped walnuts
- 1⁄2 cup raisins
directions
- In large mixing bowl, beat egg whites.
- Slowly beat in sugar, then applesauce, skim milk, and vanilla.
- Stir in with a spoon the dry ingredients, (cloves, nutmeg, cinnamon, baking soda, flour), in order given.
- Stir in, one ingredient at a time, pineapple (with juice), carrots, walnuts, and raisins.
- Pour into lightly greased (use non-fat cooking spray) 9x13” pan.
- Bake in a preheated (350 degree) oven for 35-40 minutes.
- It is done when toothpick inserted in center comes out clean.
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Reviews
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The flavor was good, all the ingredients fantastic but it came out way too moist. As another reviewer described it as 'wet.' I didn't think a cake could be too moist, but it is possible... -
I made muffins out of this recipe. I had to cut the serving size in half, I only had 4 eggs on hand. My kids won't eat nuts or raisins so I omitted them (not the kids). I'm also a weight-watcher - honestly, I think the flavour was good, but I'd bake them for a little longer, they came out rather 'wet'. -
the time in the over should be around 50 minutes. Beautiful taste and will be my fortnightly cake.
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Really, really good. I cooked longer than called for. Next time I am going to add coconut.
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My friend and I were given the task of making a birthday cake for a health nut. This was by far the winner--extremely moist and just the right amount of sweetness. we drizzled a light icing of confectioner's sugar and orange juice on top. wonderful cake--you can hardly believe it contains no egg yolks, oil, or butter!
RECIPE SUBMITTED BY
I am a mother of three and live in central Pennsylvania. My children were very active in after school activities and found we weren't spending anytime together at meal time. In 1998, I decided to start cooking my dinners in a crockpot so that we could have a home cooked meal together once everyone came home. My children now get so excited to see what we are having to eat and love the smell when they walk in the door. My family calls me the crock pot queen. LOL I use my crock pot everyday of the year.
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<br>My three children are now in college and before they come home they request their favorite meal. I still continue to cook in the crock pot for my husband and I. It is nice after a long day to know your meal is ready. It also helps in keeping my grocery bill down. With zaar, I can print my shopping list and that is all I purchase is the ingredients on that list.
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<br>Now, my two daughters have been crock pot cooking while in college. They find it is easy to cook for the themselves and their friends. It is an easy way to have friends over for dinner after classes
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<br>I still love trying new recipes and purchasing cookbooks, especially crock pot cookbooks.
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<br>Happy Cooking!
