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How To make Carrot Cake (Low Fat)

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Ingredients
2
cup
flour, all purpose
2
teaspoon
cinnamon
1
teaspoon
baking powder
1
teaspoon
baking soda
3/4
teaspoon
salt
1/4
teaspoon
nutmeg
1
each
pineapple, crushed, 8 oz can
3
tablespoon
vegetable oil
1
teaspoon
vanilla
3
cup
carrots, shredded
3
each
egg whites
1
each
cloves, pinch
1 1/2
cup
sugar

Directions:
Preheat oven to 350 degrees F. Line 13x9 inch baking pan with foil. Coat with vegetable cooking spray. Combine first seven ingredients in bowl. Beat sugar, pineapple, oil and vanilla in mixer bowl until smooth. Beat in dry ingredients until just combined. Stir in carrots. Beat egg whites in small mixer bowl to stiff peaks. Fold into carrot mixture in 2 batches with rubber spatula. Pour batter into pan.
Bake 40 minutes or until toothpick comes out clean. Cool in pan on wire rack. Invert cake onto wax paper; remove pan and foil. Cut into 16 pieces.

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