Does anyone have a delicious low fat carrot cake recipe?!
Then for the icing, use fat free cream cheese, the zest of one lemon, and half the sugar. You won't miss it!
Answers: All you have to do is take any carrot cake recipe that uses shredded carrots and raisins, and substitute the oil and/or butter it calls for with unsweetened applesauce.
Then for the icing, use fat free cream cheese, the zest of one lemon, and half the sugar. You won't miss it!
FRIENDSHIP CARROT CAKE
Printed from COOKS.COM
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1 c. all-purpose flour
3/4 c. sugar
1 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. cinnamon
1/4 tsp. salt
1 egg
1/3 c. vegetable oil
1 c. Friendship Starter
1 c. finely grated carrots
1/3 c. raisins
1/3 c. chopped pecans or walnuts
Pudding Frosting
See the Cooks.com recipe for Amish Friendship Starter.
Preheat oven to 350°F. Grease an 8" square cake pan.
Stir or sift together flour, sugar, baking powder, baking soda, cinnamon and salt. In mixer bowl, beat egg until light, then add oil and starter. Slowly stir in dry ingredients. Stir in carrots, raisins and nuts. Pour batter into prepared pan.
Bake about 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on rack, then frost top. Cut in squares.
NOTE: Recipe can be doubled and bake in a greased 9"x13" pan for about 50 minutes. Yield: 1 (8") cake
Grandma's Carrot Cake
4 eggs
2 cups white sugar
1 cup buttermilk or regular condensed milk (up to you)
1/3 cup vegetable oil
2-3/4 teaspoons vanilla extract
2/3 cup apple sauce
2 cups white sugar
2-3/4 cups all-purpose flour
3 teaspoons baking soda
2 1/2 teaspoons ground cinnamon
1/2 teaspoon of ground nutmeg
1/2 teaspoon salt
2-2/3 cups shredded carrots
1-1/3 cups sweetened flaked coconut
1-1/3 cups chopped walnuts or pecans
3/4 of a 16oz can of crushed pineapple with half of the juice drained off
1-1/3 cups raisins (optional)
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9" round pans or one 9x13inch pan.
2. In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
3. In a large bowl, combine eggs, buttermilk, oil,applesauce, sugar and vanilla. Mix well. Add flour mixture and mix well.
4. In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
5. Add carrot mixture to batter and fold in well. Batter will be loose.
6. Pour into prepared pans and bake at 350 degrees F (175 degrees C) for 45 mins. to 1 hour. Check with toothpick.
7. Allow to cool for at least 20 minutes before serving.
My mom, grandma and I made this recipe for my wedding cake but we used 26 cups of flour and 8 lbs of carrots to make all the layers. It is a very traditional delicious recipe from the 1956 Better Homes and Gardens cookbook.
Frost with 8 oz lowfat cream cheese 1 lb powdered sugar and 1/2 cup of coconut and 1/2 cup of chopped nuts mixed in. Use lowfat milk to thin to frosting consistancy. 1-2 tbs.
Unbelievable Carrot Cake - 145 calories per 2 2/3x2 1/4 rectangle with only 17 calories from fat
cake:
1 2-layer spice cake mix
2 cups shredded carrots
1 cup crushed pineapples with juice
3 egg whites
1/2 cup all-bran cereal
frosting:
6 oz fat free cream cheese, softened
1 cup splenda
1 teaspoon vanilla
4 oz. fat-free frozen whipped topping, thawed (1/3 of a package)
combine all cake ingredients and pour into a 9x13 baking pan sprayed with cooking spray. Bake at 350 for 30 minutes
beat together cream cheese, splenda, and vanilla. Fold in whipped topping.
frost cake and refrigerate.
YEPPERS!! Here ya go:
INGREDIENTS
6 egg whites
1 1/3 cups white sugar
3/4 cup cup applesauce
1 Tbs. oil
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 with juice
2 cups shredded carrots
1/2 cup chopped walnuts
1/2 cup raisins
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9X13 inch pan with non-fat cooking spray.
In large mixing bowl, beat egg whites. Slowly beat in sugar, then applesauce, oil, skim milk, and vanilla. Stir in cloves, nutmeg, cinnamon, baking soda, and flour. Stir in, one ingredient at a time, pineapple (with juice), carrots, walnuts, and raisins. Pour into the prepared pan.
Bake for 35 - 40 minutes in the preheated oven. It is done when toothpick inserted in center comes out clean.