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Carrot Cake II

SUBMITTED BY: Sally Smircich

"A low-fat recipe for the perennial favorite."
RECIPE RATING:
The reviewer gave this recipe 50 stars. This recipe average a 4.4 star rating.
Read Reviews (44)
PREP TIME  20 Min
COOK TIME  40 Min
READY IN  1 Hr
Original recipe yield 1 - 9 x 13 inch cake

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 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 with juice
  • 2 cups shredded carrots
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9X13 inch pan with non-fat cooking spray.
  2. In large mixing bowl, beat egg whites. Slowly beat in sugar, then applesauce, 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.
  3. Bake for 35 - 40 minutes in the preheated oven. It is done when toothpick inserted in center comes out clean.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 6, 2006 by Neri
This cake was absolutely YUMMY! The only modifications I used were that I used honey instead... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 20, 2004 by THESU
This is a great low fat recipe, and the cake is very moist. It is so healthy with the carrots... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 3, 2004 by BAKERBEE16
This is now my permanent carrot cake recipe.I love carrot cake but hardly ever made it because... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 21, 2006 by Alison
This is an excellent carrot cake recipe!!!! I used about 3/4 cup of Splenda instead of sugar... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 22, 2007 by thain
I have tried this recipe twice, the first time I followed it to the letter… shared it with... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 21, 2003 by NYLINDA
For all you Weight Watcher people, this is a keeper. I was amazed at how good this cake turned... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 6, 2004 by NIKKIM1
Great alternative to the high fat version, very moist. Next time I will add zucchini! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 27, 2003 by BETTYVANDER
The applesauce and pineapple keep this cake really moist without the unhealthy addition of a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 16, 2003 by ROBIN CASEY
My whole family liked the carrot cake. Based on other comments made I cut down on the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 13, 2006 by PUDDING33
I found this recipe very satisfying. It is just like its high fat/calorie counterparts. The... MORE

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