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Low Fat Carrot Cake Recipe & Healthy Carrot Cake Cupcakes
Making A Moist Carrot Cake That's Healthy Too!
Carrot cake has been an American classic since the 1960s. Unfortunately, just because it contains a vegetable, doesn't mean it's better for you. Never fear! You don't have to sacrifice taste or texture to have a delicious low fat dessert. Below you'll find a simple carrot cake recipe that is moist, flavorful, and healthy! Bake it in a sheet pan or make carrot cake cupcakes, and top with low-fat cream cheese frosting. You can't go wrong.
- 1 cup cake flour (or all-purpose flour)
- 1 cup whole wheat flour
- 1 cup lightly packed brown sugar
- 1/2 cup granulated sugar (or Splenda)
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 6 egg whites (separated into 3 and 3)
- 1/3 cup vegetable oil
- 2/3 cup fat-free buttermilk
- 2 cups grated carrots
- 1 cup raisins (optional)
Preheat oven to 350 degrees Fahrenheit.
Spray a 9x13 pan or two 9-inch round cake pans with non-fat cooking spray, and dust with flour. In a small bowl, beat 3 egg whites until frothy, then gradually beat in the 1/2 cup of white sugar. Continue beating until stiff.
In a large bowl mix all remaining dry ingredients: both flours, brown sugar, baking powder and soda, and spices. Add the oil, buttermilk, and 3 remaining (unbeaten) egg whites and mix just until combined. Fold in the egg white-sugar mixture and carrots, as well as raisins if desired.
Pour into prepared pan or pans. Bake 25-35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Simple Carrot Cake Cupcakes
You can easily modify this recipe to make quick carrot cake cupcakes. Instead of preparing a sheet pan or cake pans, place cupcake papers in two 12-cup muffin tins. You still bake at the same temperature, just for a shorter time-- about 15-25 minutes. Test for doneness by gently tapping the top of a cupcake with your finger. It should be springy to the touch. If it is, stick a toothpick in the middle of one cupcake. If it comes out clean, your cupcakes are done! Let them cool a few minutes in the pan, then move to a wire rack. Don't forget the low fat cream cheese icing.
If you want the tasty experience of carrot cake cupcakes every day, check out my easy carrot cake muffin recipe too!