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Nutrition Facts
Serving Size 1 (83g) Recipe makes 16 servings The following items or measurements are not included below: 250 ml Splenda sugar substitute
Calories 157
Calories from Fat 65		(41%)
Amount Per Serving		%DV
	Total Fat 7.3g	11%
	Saturated Fat 2.0g	9%
	Monounsaturated Fat 1.8g
	Polyunsaturated Fat 2.9g
	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%
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⁽⁶⁾ RATE IT NOW Print Recipe

By: Rav
Dec 6, 2004

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).

SERVES 16 (change servings and units)

Ingredients

3 eggs
90 ml applesauce
90 ml vegetable oil or butter
180 ml buttermilk
250 ml sugar
250 ml Splenda sugar substitute (sugar can also be used)
10 ml baking soda
2 ml salt
10 ml cinnamon
2 ml nutmeg
500 ml all-purpose flour
250 ml crushed pineapple
500 ml grated carrots
180 ml flaked coconut

Directions

1
Preheat oven to 350 degrees.
2
Either grease a 13x9 inch pan or line the pan with parchment paper.
3
In a large bowl, mix eggs, oil, applesauce, buttermilk, Splenda and sugar, until blended.
4
Add baking soda, salt, cinnamon, nutmeg and flour to mix.
5
Once blended, add pineapple, carrots and coconut.
6
Mix well.
7
Bake for 55 minutes.
8
Glaze or frost cake if desired.

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Browse similar recipes by category

Course > Desserts > Cakes
Main Ingredient > Vegetables > Carrots
Main Ingredient > Eggs/Dairy > Eggs
Preparation > Time to Make > < 4 hours
Preparation > Number of Servings > For Large Groups
Dietary > Diabetic

Featured Reviews for This Recipe

From: Sandi (From CA)

On Sep 17, 2008

Positively excellent! I made this for my husband as I'm not big on sweets/cakes and he really enjoyed it as did his coworkers. I iced it with a thin layer of Cream Cheese Icing and sprinkled ground walnuts on top. Made for PAC Fall 2008. Thank you, Rav, for this keeper!

0 people found this review helpful

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From: bcfdwife

On Feb 28, 2007

I made this for my diabetic grandparents and not only did they love it, so did everyone else. I was told I could make it for them anytime I wanted! I also added the extra spices. Thanks for the recipe!! and Thanks for giving the equations for american baking!

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From: qwerty3020

On Dec 17, 2006

Great cake! I followed the advice here and added extra cinnamon and nutmeg. I also made a low fat/ low sugar cream cheese icing because I was afraid that the cake would be dry (but it was not). Such a treat! Thank you! For those of you using English measurements: 90 ml = .4 cups 180 ml = 3/4 cups 250 ml = 1 cup 10 ml = 2 teaspoons

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From: The Real Cake Baker

On Aug 13, 2007

I am a baker and had a request from a diabetic customer for a carrot cake. Although I didn't taste it my customer loved it. He said it was perfect and he loved it. I did sprinkle the top with powered sugar instead of using the cream cheese icing on another recipe on this site.

1 person found this review helpful

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