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Carrot Cake II

A low-fat recipe for the perennial favorite.

Carrot Cake II


  • 6 egg whites 1 1/3 cups white sugar 1 cup applesauce 1/2 cup skim milk 1 1/2 teaspoons vanilla extract 1/4 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1 tablespoon ground cinnamon 2 teaspoons baking soda 1 cup whole wheat flour 1 cup all-purpose flour 1 (8 ounce) can crushed pineapple with juice 2 cups shredded carrots 1/2 cup chopped walnuts 1/2 cup raisins


1 In large mixing bowl, beat egg whites.

2 Slowly beat in sugar, then applesauce, skim milk, and vanilla.

3 Stir in with a spoon the dry ingredients, (cloves, nutmeg, cinnamon, baking soda, flour), in order given.

4 Stir in, one ingredient at a time, pineapple (with juice), carrots, walnuts, and raisins.

5 Pour into lightly greased (use non-fat cooking spray) 9 x 13 inch pan.

6 Bake in a preheated 350 degrees F ( 175 degrees C ) oven for 35 - 40 minutes. It is done when toothpick inserted in center comes out clean.


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Cake Central › Recipes › Carrot Cake II