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Lite Carrot Cake

SUBMITTED BY: Marva PHOTO BY: poofietomato

"An alternative to the usually high fat carrot cake. Moist and delicious."
RECIPE RATING:
The reviewer gave this recipe 95 stars. This recipe average a 4.7 star rating.
Read Reviews (79)
Original recipe yield 1 -9x13 inch cake

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1 cup cake flour
  • 1 cup whole wheat flour
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 3 eggs
  • 1/3 cup vegetable oil
  • 2/3 cup buttermilk
  • 1 1/2 cups grated carrots

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round cake pans.
  2. Separate eggs and beat egg whites until frothy, then continue whipping and gradually add 1/2 cup of the white sugar. Beat until stiff.
  3. In a large bowl combine; the cake flour, wheat flour, brown sugar, baking powder, baking soda, and cinnamon, mix until blended. Add the oil and the buttermilk and mix well. Add the egg yolks and mix well. Fold in the egg whites and then the carrots. Pour batter into prepared pan.
  4. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes. Cool and frost with your favorite Cream Cheese frosting using light cream cheese.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 2, 2005 by CLOK
This is excellent. I have made some adjustments to the recipe to make this low fat. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 18, 2005 by BABABOO
to further lessen the fat i just use the egg whites, and i replaced the vegetable oil with... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 18, 2005 by BOKDONG
so good! Yummy!! I used all purpose flour and fat free milk instead of buttermilk....it turned... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 15, 2004 by MACKALLEN
This recipe is terrific, and you can reduce the oil a bit too--maybe by 1/6 c. I added an... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 16, 2003 by BIZZYSMOM
Very moist for a "lite" cake...it does have significant decreases in fat/calories, though you... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 5, 2007 by emiliania huxleyi
Yumm.. The first time, I followed the recipe exactly... It turned out great and was gone in no... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on May 3, 2006 by a217girl
After reading some reviews that it was bland, I decided to add an additional 1/2 teaspoon of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 18, 2005 by poofietomato
Wow! I've never tried any baked goods with carrots in it, but this was great! I had a bag of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 28, 2004 by Laura
If this is "light" then surely I will never make a "regular" carrot cake! I added a cream... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 2, 2004 by Kathleen
Very good. I didn't have buttermilk so I substituted a combination of sour cream and milk,... MORE