Low Fat Carrot Cake

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Low Fat Carrot Cake

Category: Dessert | Serves: 18

(101 ratings)

Nutrition Information:

Calories: 260
Protein: 4 g
Carbs: 58 g
Fat: 3 g
Saturated Fat: 0 g
Sodium: 240 mg
Fiber: 2 g

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This recipe shaves loads of calories and fat off of the regular version but it's tastes just a delectable! Serve this at your next celebration.

Ingredients:

1/2 cup, egg subsitute
2 egg whites
2 cups, flour
2 tsp, baking powder
1-1/2 tsp, baking soda
1 tsp, salt
1 tsp, cinnamon
1-1/2 cups, pureed prunes (baby food jars)
3 cups, peeled and grated carrots
1 8 oz can, crushed pineapple (reserve juice)
1 cup, raisins
2 Tbsp, orange zest
2 Tbsp, lemon zest
3 Tbsp, fresh lemon juice
1/2 cup, chopped walnuts
1 cup, powdered sugar for glaze

Directions:

1	Lightly beat together eggs and egg whites. Sift together flour, sugar, baking powder, baking soda, salt and cinnamon into separate bowl.
2	Stir to blend. Add pureed baby food jars, beaten eggs, carrots, pineapple, raisins, nuts, orange and lemon zest, and lemon juice.
3	Stir until blended. Turn mixture into a 13 x 9 x 2 baking pan, sprayed with nonstick vegetable spray. Bake at 350 degrees for 35 to 40 minutes.
4	While cake cools, blend powdered sugar with 2 tablespoons reserved pineapple juice. Drizzle over cake.
5	ENJOY!