Lite Carrot Cake

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Most Helpful Positive Review

May 02, 2005

This is excellent. I have made some adjustments to the recipe to make this low fat. I replaced the cup of cake flour with a cup of whole wheat flour. So, that makes 2 cups of whole wheat flour total. Instead of the vegetable oil, I used one cup of non-sweetened apple sauce. I have also reduced the 1/2 cup of white sugar to only 3 tbsp because the apple sauce is sweet naturally. I replaced 3 eggs with only the egg white, buttermilk with low fat milk. I used 2 cups of carrots and added 1/2 tsp of cloves and nutmeg.

—CLOK

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Most Helpful Critical Review

May 03, 2006

After reading some reviews that it was bland, I decided to add an additional 1/2 teaspoon of cinnamon. After I finished baking it, it was still pretty bland.. I don't know what it's missing. But the texture is perfect; it's just the taste that is lacking a bit. I would have given it 3.5 stars, but I give it 4 stars since it was healthier. BTW: http://cake.allrecipes.com/az/69402.asp is much better. It's also low fat, but the taste is phenomenal.

—a217girl

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188 Ratings

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Mar 18, 2005

to further lessen the fat i just use the egg whites, and i replaced the vegetable oil with apple sauce aand one tbsp of oil(to absorb the vitamin A from the carrots), i also used 2cups of whole wheat flour and added some nutmeg

—BABABOO

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Aug 18, 2005

Wow! I've never tried any baked goods with carrots in it, but this was great! I had a bag of baby carrots that were starting to get dried up, and wanted to use them up. I cut the sugar and made muffins instead of a cake. I only had whole wheat flour on hand, but it was still soft and fluffy. I also replaced all the fat with a couple heaping spoonfuls of applesauce. I think whipping the egg whites really made a difference! I used skim milk because I didn't have any buttermilk. I sprinkled some shredded coconut, sugar, oats, and cinnamon on top of the muffins. They're gorgeous, delicious, and super healthy! I can't wait to try this recipe as written!

—poofietomato

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Aug 05, 2007

Yumm.. The first time, I followed the recipe exactly... It turned out great and was gone in no time. The second time, I substituted the oil with applesauce and reduced the sugar to 1/2 cup.. I wouldn't recommend that. The cake sank after I took it out from the oven, and did not have much of a taste. I still liked it, though.

—emiliania huxleyi

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Feb 28, 2004

If this is "light" then surely I will never make a "regular" carrot cake! I added a cream cheese frosting, and it was great! My husband, who usually gobbles everything down really fast, actually paused to appreciate and compliment the cake(then he gobbled it down). Next time I am going to make cupcakes.

—Laura

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Apr 18, 2005

so good! Yummy!! I used all purpose flour and fat free milk instead of buttermilk....it turned out great.

—BOKDONG

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Dec 16, 2003

Very moist for a "lite" cake...it does have significant decreases in fat/calories, though you could never tell by the taste. I did add a bit more carrots because the 1 1/2 cups looked a little scant to me when I folded them in. My DH liked it and my little assistant chef told me it was the BEST carrot cake ever (maybe because she helped!). It was definitely done in 35 minutes. Thanks for making one of our favorite desserts a little less fattening! Thanks for sharing, Marva.

—BIZZYSMOM

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Nutrition

Calories
131 kcal
7%

Carbohydrates
22.6 g
7%

Cholesterol
27 mg
9%

Fat
3.9 g
6%

Fiber
1 g
4%

Protein
2.3 g
5%

Sodium
96 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Lite Carrot Cake

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 131
Calories from Fat: 35

% Daily Value *
Total Fat 3.9g 6 %
Saturated Fat 0.7g 3 %
Cholesterol 27mg 9 %
Sodium 96mg 4 %
Potassium 80mg 2 %
Total Carbohydrates 22.6g 7 %
Dietary Fiber 1g 4 %
Protein 2.3g 5 %
Sugars 13.8g
Vitamin A 24 %
Vitamin C < 1 %
Calcium 5 %
Iron 9 %
Thiamin 9 %
Niacin 10 %
Vitamin B6 3 %
Magnesium 4 %
Folate 10 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.