Total Time
1hr 5mins
Prep 30 mins
Cook 35 mins

A lower-fat option when you want carrot cake (and feel like grating a lot of carrots!).

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. Line a 9-inch square pan with foil.
  3. Coat foil with non-stick cooking spray.
  4. Whisk both brown and white sugars, baking powder, salt, fruit puree, oil, egg substitute and vanilla until thoroughly blended.
  5. Stir in flour and carrots; scrape into prepared pan.
  6. Combine 3 TBsp finely chopped pecans with 2 TBsp brown sugar; sprinkle over top of cake batter.
  7. Bake 35 minutes or until cake springs back when very lightly pressed in center.
  8. Cool in pan on a wire rack 10 minutes before lifting cake out by the edges of the foil.
  9. Cut into squares.

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