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    You are in: Home / Recipes / Fat / Calorie Reduced Carrot Cake Recipe
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    Fat / Calorie Reduced Carrot Cake

    Fat / Calorie Reduced Carrot Cake. Photo by Sandi (From CA)

    1/5 Photos of Fat / Calorie Reduced Carrot Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    20 mins

    55 mins

    Rav's Note:

    This recipe uses applesauce and Splenda to cut down on the amount of fat and calories. While it may not be completely 'fat free', it is definitely a healthier version. 1 cup of walnuts can also be added to this recipe and sugar can be used in place of the Splenda (vice-versa). The recipe is posted in metric, for some reason when it is converted by the system to US measurements, it does not convert over correctly. Please keep the metric values when making.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Either grease a 13x9 inch pan or line the pan with parchment paper.
    3. 3
      In a large bowl, mix eggs, oil, applesauce, buttermilk, Splenda and sugar, until blended.
    4. 4
      Add baking soda, salt, cinnamon, nutmeg and flour to mix.
    5. 5
      Once blended, add pineapple, carrots and coconut.
    6. 6
      Mix well.
    7. 7
      Bake for 55 minutes.
    8. 8
      Glaze or frost cake if desired.

    Ratings & Reviews:

    • on December 17, 2006

      55

      Great cake! I followed the advice here and added extra cinnamon and nutmeg. I also made a low fat/ low sugar cream cheese icing because I was afraid that the cake would be dry (but it was not). Such a treat! Thank you! For those of you using English measurements: 90 ml = .4 cups 180 ml = 3/4 cups 250 ml = 1 cup 10 ml = 2 teaspoons

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 28, 2011

      Just made this recipe into cupcakes. Don't think I'll use paper cups to line the pan the next time; somewhat difficult to remove paper from cupcake. Also, found these to be a little too salty; and questioned the amount (1/16 cup = 1 tbsp.) but decided to go with the amount called for in the recipe. Will reduce the amount of salt to just a tsp. like most recipes next time. Rather than use frosting, I took a cream cheese filling from another low calorie carrot cake recipe and filled each cupcake. Place a heaping tbsp. of batter in cup, then a heaping tsp. of cream cheese filling, and finally filling the remainder of the cup with batter. This recipe along with the cream cheese filling (made with Splenda) made 24 cupcakes so even with the cream cheese filling added, calorie amount drops to 116.45 per cupcake. Not bad at all.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 17, 2008

      55

      Positively excellent! I made this for my husband as I'm not big on sweets/cakes and he really enjoyed it as did his coworkers. I iced it with a thin layer of Cream Cheese Icing and sprinkled ground walnuts on top. Made for PAC Fall 2008. Thank you, Rav, for this keeper!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Fat / Calorie Reduced Carrot Cake

    Serving Size: 1 (102 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 224.0
     
    Calories from Fat 64
    28%
    Total Fat 7.2 g
    11%
    Saturated Fat 2.0 g
    10%
    Cholesterol 35.3 mg
    11%
    Sodium 267.3 mg
    11%
    Total Carbohydrate 38.0 g
    12%
    Dietary Fiber 1.6 g
    6%
    Sugars 20.7 g
    83%
    Protein 3.5 g
    7%

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