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Low Fat Carrot Cake

Meal.Mates's picture
  Grated carrots 4 Cup (64 tbs), spooned (not packed) into cup
  Sugar 2 Cup (32 tbs)
  Canned crushed pineapple 8 Ounce (1 Can)
  Prune puree/Prepared prune butter 1 Cup (16 tbs)
  Egg whites 4 Large
  Vanilla 2 Teaspoon
  Flour 2 Cup (32 tbs)
  Baking soda 2 Teaspoon
  Cinnamon 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Coconut 3⁄4 Cup (12 tbs), shredded or flaked

Preheat oven to 375°.
Coat a 9 x 13 inch baking pan with vegetable cooking spray; set aside.
In a large bowl, combine carrots, sugar, pineapple, prune puree or butter, egg whites and vanilla.
Stir to blend thoroughly.
Add remaining ingredients, except coconut, and mix completely.
Gently stir in coconut.
Spread batter into prepared pan.
Bake about 45 minutes, until pick inserted into center comes out clean.
Cool on rack, then cut into 3 x 3 1/2 inch squares.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3719 Calories from Fat 209

% Daily Value*

Total Fat 25 g38.1%

Saturated Fat 18.3 g91.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4241.6 mg176.7%

Total Carbohydrates 844 g281.5%

Dietary Fiber 39.2 g156.8%

Sugars 554 g

Protein 51 g101.5%

Vitamin A 99.8% Vitamin C 21.7%

Calcium 23.7% Iron 116.6%

*Based on a 2000 Calorie diet

Low Fat Carrot Cake Recipe