The best delicious Carrot Cake (low Fat) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Carrot Cake (low Fat) recipe today!
Hello my friends, this Carrot Cake (low Fat) recipe will not disappoint, I promise! Made with simple ingredients, our Carrot Cake (low Fat) is amazingly delicious, and addictive, everyone will be asking for more Carrot Cake (low Fat).
What Makes This Carrot Cake (low Fat) Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Carrot Cake (low Fat).
Ready to make this Carrot Cake (low Fat) Recipe? Let’s do it!
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2 c Flour, all purpose 1 1/2 c Sugar
2 t Cinnamon 1 ea Crushed pineapple (8 oz can)
1 t Baking powder 3 T Vegetable oil
1 t Baking soda 1 t Vanilla
3/4 t Salt 3 c Carrots, shredded
1/4 t Nutmeg 3 ea Large egg whites
1 pn Cloves
Preheat oven to 350F. Line 13 x 9 in. baking pan with foil. Coat with
vegetable cooking spray. Combine first seven ingredients in bowl.
Beat sugar, pineapple, oil and vanilla in mixer bowl until smooth.
Beat in dry ingredients until just combined. Stir in carrots. Beat
egg whites in small mixer bowl to stiff peaks. Fold into carrot
mixture in 2 batches with rubber spatula. Pour batter into pan. Bake
40 min. or until toothpick comes out clean. Cool in pan on wire
rack. Invert cake onto wax paper; remove pan and foil. Cut into 16
pieces.
Yields
16 servings
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