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    You are in: Home / Recipes / Light & Moist Low-Fat Carrot Cake Recipe
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    Light & Moist Low-Fat Carrot Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    blucoat's Note:

    This is a moist and delicious carrot cake recipe from "Good Housekeeping". It produces a fluffy (rather than dense) cake and also makes great cupcakes (about 24). If you wanted frosted cupcakes, cut down the sugar in the cake recipe by 1/4 cup. For Cream Cheese Icing: In bowl, stir 2 oz. reduced-fat cream cheese and 1/4 c. sugar until smooth. Add 1/2 tsp milk, 1/4 tsp vanilla, and 1/2 c. more sugar; stir to a drizzling consistency.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees F. Spray nonstick 12-cup Bundt-style pan with nonstick cooking spray with flour.
    2. 2
      Combine flour, soda, cinnamon, ginger, baking powder, and salt.
    3. 3
      In large bowl, with mixer on medium speed, beat eggs and egg whites until blended. Beat in sugars; beat 2 minutes. On low speed, beat in pineapple with juice, oil, and vanilla. Add flour mixture; beat 1 minute. Stir in carrots and raisins.
    4. 4
      Pour batter into pan. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto rack; cool completely.

    Ratings & Reviews:

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    Nutritional Facts for Light & Moist Low-Fat Carrot Cake

    Serving Size: 1 (75 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 177.8
     
    Calories from Fat 38
    21%
    Total Fat 4.3 g
    6%
    Saturated Fat 0.4 g
    2%
    Cholesterol 21.1 mg
    7%
    Sodium 286.6 mg
    11%
    Total Carbohydrate 32.4 g
    10%
    Dietary Fiber 1.0 g
    4%
    Sugars 20.4 g
    81%
    Protein 2.6 g
    5%

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