Light Carrot Cake

Light Carrot Cake

"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."
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45 m servings
Serving size has been adjusted!
Original recipe yields 9 servings

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  • Prep

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  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.


  • 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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I've made this recipe many times and our whole family enjoys it. Thanks for submitting Ruth!

This was awesome! I don't even like carrot cake, but we had extra carrots lying around. Changes that I made:Instead of oil, I used some applesauce that nobody was eating because someone put in w...

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