Fat / Calorie Reduced Carrot Cake Recipe #105486
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
1¼ hours | 20 min prep
SERVES 16
- 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
- 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.
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5 stars