Low Fat Carrot Cake Recipe

INGREDIENTS

Cake
1 cup cake flour
1 1/2 teaspoons ground cinnamon
1 cup whole wheat flour
3 eggs
1 cup brown sugar
1/3 cup canola oil
1/2 cup granulated sugar
2/3 cup low fat buttermilk
1 teaspoon baking powder
1 1/2 cups grated carrots
1 teaspoon baking soda
cooking spray

Icing
8 ounces low fat cream cheese
1 cup powdered sugar
1 1/2 teaspoons vanilla extract

DIRECTIONS

1. Preheat oven to 350 degrees F. Spray one 9 X 13 pan or two 9-inch round cake pans.
2. Separate eggs and beat egg whites until frothy, then continue whipping and gradually add 1/2 cup of the white sugar. Beat until stiff.
3. In a large bowl, sift together the cake flour, wheat flour, brown sugar, baking powder, baking soda, and cinnamon. Mix until blended.
4. Add the oil and the buttermilk and mix well. Add the egg yolks and mix well.
5. Fold in the egg whites and then the carrots. Pour batter into prepared pan
6. Bake at 350 degrees for 25-35 minutes. Cool completely before frosting with a light cream cheese frosting.

Yields:  24 servings

NUTRITION INFORMATION

Without Frosting

Calories 122
Total Fat 3.5g
Saturated Fat 0.4g
Polyunsaturated Fat 0.9g
Monounsaturated Fat 1.8g
Cholesterol 24mg
Sodium 97mg
Potassium 72mg
Carbohydrates 24g
Fiber 0.8g
Sugars 13g
Protein 2.1g

With Frosting

Calories 166
Total Fat 5.5g
Saturated Fat 1.8g
Polyunsaturated Fat 0.9g
Monounsaturated Fat 1.8g
Cholesterol 30mg
Sodium 136mg
Potassium 73mg
Carbohydrates 29g
Fiber 0.8g
Sugars 18g
Protein 2.7g