Monday, July 27, 2009

Low Fat Carrot Cake

Fat / Calorie Reduced Carrot Cake

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).

by Rav
NOTES: Both Sugar and Splenda is CORRECT!!!!!!!

16 servings 1¼ hours 20 min prep

3 eggs or egg substitute
1/2 cup applesauce
1/2 cup vegetable oil or butter
7/8 cup buttermilk
1 1/16 cups sugar
1 1/16 cups Splenda sugar substitute
(sugar can also be used)
2 1/16 teaspoons baking soda
1/2 teaspoon salt
2 1/16 teaspoons cinnamon
1/2 teaspoon nutmeg
2 1/8 cups all-purpose flour
1 1/16 cups crushed pineapple
2 1/8 cups grated carrots
7/8 cup flaked coconut

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

Nutrition Facts

Calculated for 1 serving (83g)
Recipe makes 16 servings
Nutrition Facts for some measurements or ingredients are not
included in data below:
1 1/16 cups Splenda sugar substitute


Calories 157
Calories from Fat 65 (41%)
Amount Per Serving %DV
Total Fat 7.3g 11%
Saturated Fat 2.0g 9%
Polyunsat. Fat 2.9g
Monounsat. Fat 1.8g
Trans Fat 0.0g
Cholesterol 40mg 13%
Sodium 264mg 11%
Potassium 128mg 3%
Total Carbohydrate 20.0g 6%
Dietary Fiber 1.4g 5%
Sugars 5.3g
Protein 3.5g 7%
Vitamin A 2464mcg 49%
Vitamin B6 0.1mg 3%
Vitamin B12 0.2mcg 2%
Vitamin C 2mg 4%
Vitamin E 1mcg 4%
Calcium 32mg 3%
Magnesium 11mg 2%
Iron 0mg 3%
Alcohol 0.0g Caffeine 0.0mg

Source: Recipezaar

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