The best delicious Lowfat Carrot Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Lowfat Carrot Cake recipe today!
Hello my friends, this Lowfat Carrot Cake recipe will not disappoint, I promise! Made with simple ingredients, our Lowfat Carrot Cake is amazingly delicious, and addictive, everyone will be asking for more Lowfat Carrot Cake.
What Makes This Lowfat Carrot Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Lowfat Carrot Cake.
Ready to make this Lowfat Carrot Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
4 c Grated carrots
2 c Sugar
1 cn Crushed pineapple; (8 oz)
1 c Prune puree; * see note
4 lg Egg whites
2 ts Vanilla
2 c Flour
2 ts Baking soda
2 ts Cinnamon
1/2 ts Salt
3/4 c Shredded coconut meat
Preheat oven to 375F. Coat a 9×13-inch baking pan with nonstick cooking
spray; set aside. In large bowl, combine carrots, sugar, pineapple, prunes,
egg whites and vanilla; stir to blend thoroughly. Add remaining ingredients
except coconut; mix completely. Gently stir in coconut. Spread batter in
prepared pan; bake about 45 minutes until pick inserted in center comes out
clean. Cool on rack. Cut into squares to serve.
* can substitute jarred baby food prunes (about 4 2 1/2 oz jars)
NOTES : Nutritional data per serving: calories: 309 fat: 2g calories from
fat: 7% carbohydrates: 70g sodium: 282mg fiber: 3.6g
Yields
12 servings
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