Low Calorie Carrot Cake – Cleveland Clinic

Try our lighter carrot cake. It has just the right texture, like a slightly sweetened, light cornbread. It’s great on its own or with a dollop of frozen whipped topping or nonfat ice cream. Never has carrot cake tasted so good! And when compared to traditional carrot cake with icing, you save 180 calories, 12 grams of fat and 4 grams of saturated fat. What’s not to love?

Ingredients

• No-stick baking spray with flour
• 1 cup unbleached all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup granulated sugar substitute
• 1/4 cup packed light brown sugar
• 1/4 cup nonfat dry milk
• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/4 cup canola oil
• 1 large egg
• 3/4 cup egg substitute
• 1 1/2 cups finely grated carrots
• 2 tablespoons finely chopped walnuts
• 2 tablespoons golden raisins
• One 6-ounce can unsweetened crushed pineapple, drained
• 2 tablespoons confectioners sugar, optional

Directions

1. Preheat the oven to 350 F. Coat a 10-inch pan with baking spray.
2. Sift the white and whole wheat flours into a large bowl. Add the sugar substitute, brown sugar, dry milk, baking soda, baking powder and spices. Stir to mix well. Using the medium setting of an electric mixer, beat in the oil, egg and egg substitute until the batter is smooth. Fold in the carrots, walnuts, raisins and pineapple.
3. Spread the batter into the prepared pan and bake for 30 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool in the pan. Remove the outer ring of the pan and sift confectioners’ sugar over the top, if desired. Serve at room temperature.

Nutrition information (per serving)

Makes 12 servings
Serving = 1 slice

Calories: 120 (33% calories from fat)
Fat: 4.5 g
Saturated fat: 0 g
Protein: 3 g
Carbohydrates: 17 g
Dietary fiber: 1 g
Cholesterol: 15 mg
Sodium: 180 mg
Potassium: 125 mg