Carrot Cake - Low Fat Version

The typical carrot cake calls for quite a bit of oil. My plan was to reduce the oil dramatically, replacing it with canned crushed pineapple in juice and maple syrup to maintain moistness and boost the flavor a bit. I also reduced the sugar called for, though I added syrup to compensate. This is a free sample recipe from our Quick-Smart ™premium recipe collection. The complete Premium Collection is available by subscription only.

Carrot Cake – Low Fat Version


  • 4 egg whites
  • 1 1/2 cups white sugar
  • 1/4 cup canola oil
  • 1/4 cup maple syrup
  • 1 (8 ounce) can crushed pineapple, with juice
  • 2 egg yolks
  • 1/4 cup egg substitute
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 teaspoon salt
  • 3 cups finely grated carrots


1 Preheat oven to 350 degrees F (175 degrees C). Coat a 9×13 inch pan with canola cooking spray. Whip egg whites in mixing bowl until stiff. Spoon into another bowl and set aside.

2 Cream sugar, oil, syrup, and crushed pineapple with juice in mixing bowl. Beat in egg yolks and egg substitute. Add flour, baking soda, cinnamon, cloves, and salt to mixing bowl, and beat on low speed until blended. Fold in whipped egg whites. Stir in grated carrots and spoon mixture into prepared pan.

3 Bake in the preheated oven about 40 minutes or until a toothpick inserted in center comes out clean. Cool before frosting.


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