The best delicious Fat-free Carrot Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Fat-free Carrot Cake recipe today!
Hello my friends, this Fat-free Carrot Cake recipe will not disappoint, I promise! Made with simple ingredients, our Fat-free Carrot Cake is amazingly delicious, and addictive, everyone will be asking for more Fat-free Carrot Cake.
What Makes This Fat-free Carrot Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Fat-free Carrot Cake.
Ready to make this Fat-free Carrot Cake Recipe? Let’s do it!
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BETTE LELAND (CGVH43B)
1 1/2 c Unbleached flour
1/2 c Wheat germ
2 ts Baking soda
2 ts Baking powder
2 ts Cinnamon
1/4 ts Salt
1 c Brown sugar
1 c Fat-free egg substitute
8 oz Non-fat plain yogurt
2 ts Vanilla
8 oz Can pineapple tidbits in
-natural juice; drain
1 c Raisins
2 c Carrots; shred
4 oz Light cream cheese; or
-neufchatel; soft
2 1/2 c Powdered sugar
1/2 ts Vanilla
1/4 ts Almond extract
2 ts Lemon juice
Preheat oven to 350. Thoroughly coat a 9×13 baking pan with non-stick
cooking spray. Set aside. In bowl, combine flour, wheat germ, baking soda,
baking powder, cinnamon and salt. Stir to blend and set aside. In large
mixing bowl, combine brown sugar, egg substitute, yogurt and vanilla. with
electric mixer, beat on med. speed until sugar disolves. With the mixer on
low speed, gradually add the flour mixture, beating only until all the
flour is moistened. Scrape down the sides of the bowl with spatula. Fold in
pineapple, raisins and carrots. Pour batter into prepared pan and smooth
surface. Bake 30-40 min. Allow to cool completely. Spread top lightly with
LIGHT CREAM CHEESE FROSTING-With electric mixer, beat cream cheese until
soft. Gradually add the sugar and beat until fluffy. Add the vanilla and
almond extracts and lemon juice and continue beating until smooth and
fluffy.
Yields
12 Servings
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