Light Carrot Cake Recipe
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Light Carrot Cake

By: Ruth Hastings  
"Allspice and cinnamon give wonderful flavor to this appealing cake from Ruth Hastings of Louisville, Illinois. 'It's so moist and delicious that it doesn't taste like it's good for you,' she says."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 85 people have saved this

Prep Time:
15 Min
Cook Time:
30 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 9 servings
 

Ingredients

  • 1/2 cup sugar
  • 1/3 cup vegetable oil
  • 1/3 cup orange juice concentrate
  • 3 egg whites
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup grated carrots
  • 2 teaspoons confectioners' sugar

Directions

  1. In a mixing bowl, combine the first four ingredients; beat for 30 seconds. Combine flour, baking powder, cinnamon, allspice, baking soda and salt; add to the orange juice mixture and mix well. Stir in carrots. Pour into an 8-in. square baking pan that has been coated with nonstick cooking spray. Bake at 350 degrees F for 30 minutes or until a toothpick inserted near the center comes out clean. Cool; dust with confectioners' sugar.

Footnotes

  • Nutritional Analysis: One serving equals 196 calories, 145 mg sodium, 0 cholesterol, 29 gm carbohydrate, 3 gm protein, 8 gm fat. Diabetic Exchanges: 2 starch, 1 fat.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 28, 2008 by Sylvia C. 
I've made this recipe many times and our whole family enjoys it. Thanks for submitting Ruth! MORE

 
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