a substitution for the traditional, high-fat carrot cake. Delicious and moist.
| Servings: | 24 |
| Yield: | 1 -9×13 inch cake |
Ingredients
- 1 cup cake flour
- 1 cup whole wheat flour
- 1 cup packed brown sugar
- ½ cup white sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- 3 eggs
- ⅓ cup vegetable oil
- ⅔ cup buttermilk
- 1 ½ cups grated carrots
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9×13 inch pan or two 9 inch round cake pans.
- Separate eggs and beat egg whites until frothy, then continue whipping and gradually add 1/2 cup of the white sugar. Beat until stiff.
- In a large bowl combine; the cake flour, wheat flour, brown sugar, baking powder, baking soda, and cinnamon, mix until blended. Add the oil and the buttermilk and mix well. Add the egg yolks and mix well. Fold in the egg whites and then the carrots. Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes. Cool and frost with your favorite Cream Cheese frosting using light cream cheese.
Nutrition Facts
| Calories | 131 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 96 mg |
| Sugars | 14 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Use more carrots than caked for as I had them all ready. Added white sugar and brown sugar together by accident so needed a bit more to whip the whites. Added the whites last. Also added a splash of vanilla and more cinnamon than called for. Needed more cooking time.
Amazinggggg
Love the lighter texture of this carrot cake. We didn’t have wheat flour on hand and rather than buy some we just used cake flour instead. We did add more spice to it though because the first one with just cinnamon wasn’t enough flavor for us. In addition to an extra 1/2 t of cinnamon we added 1/4 t ground cloves and 1/2 t nutmeg.
I did not make this with exactly the same ingredients. I skipped the coconut and only used 1/4 cup of oil. And I substituted milk for buttermilk. It is good. I think would be better made as intended. But either way it’s a low cal dessert my version 324 calories for 1/12th cake.
It isn’t as sweet as some of the others. I made mini bites to help control my appetite. Tastes great and very moist.
It turned out very well!! I used 1 cup all purpose flour minus 2 table spoons w/ 2 table spoons of corn starch to sort of put together cake flour. Also just bought some shredded carrots from kroger instead of grating some (I was lazy.) The consistency was very good, the only really unhealthy part for my cake was the cream cheese frosting that I coated it with.
Subbed coconut sugar for brown sugar and added allspice, nutmeg, cardamom and cloves (about a 1/4 teaspoon each). Upped carrots to 2 cups. Was a huge hit with my whole family.
I liked it very much it was easy to follow and it taste great.
I did not have wheat flour so I made it with AP flour.
I made these into muffins, no icing to keep it light. i thought they came out great, though I was looking for something a bit healthier
It was easy to make and delicious
This is a really nice, light carrot cake. I used homemade applesauce instead of the oil, bumped up the carrots some, and added orange zest. I also chopped some dried cranberries which I soaked for a bit in the orange juice. Drained the chopped, soaked cranberries and used the juice to sour some milk, in place of the buttermilk. Good idea to whip the egg whites and fold into the batter. I’ll make this one again.
Love this! Nice and moist. I don’t like overly sweet things so I topped it with a cream cheese frosting with less sugar. Just what I was looking for.
Tasty and moist. Baked as muffins and a small loaf. Made with 1/4 cup oil and 3/4 cup buttermilk (vs. 1/3 and 2/3) to further reduce the fat. Added 1/4 tsp salt. It was a bit too sweet for our tastes with the white and brown sugar amounts as written, so next time I will try it with brown sugar reduced to 3/4 cup (instead of 1 cup). Carrot cake tip: instead of grating peeled carrots, put peeled carrots in the blender or food processor and chop into small pieces.
This was fabulous. I did use 2 cups of shredded carrot because I had a 1/2 cup extra and didn’t have the heart to chuck it out. Next time I am definitely going to add walnuts and raisins because I love those but it’s def not needed! Definitely a keeper!
FYI, 131 cals is for just the cake. Add cals for the frosting. I used 2 c all-purpose flour. I’d like to try this again with whole eggs no beat-eggs-fold-in elaboration. Perfect for me!
I baked this in bundt pan for 45 minutes. It came out very good!
I stuck to the recipe completely but I never even have vegetable oil in my house, I bake with coconut oil and added a teaspoon of pumpkin pie spice the second time and it made the flavor more intense and fragrant! Will be making again with that small change!
Great flavor and texture without all the oil and calories. I added raisins and they were delicious with it.
This is great! I did not miss the added fat at all. The texture is perfectly moist, with just enough sweetness. I didn’t have buttermilk on hand, so I subbed with skim milk, otherwise I followed the recipe exact. This one is a keeper.
great cake! I added a pinch of ground cloves, a pinch of nutmeg and a teaspoon of vanilla to the batter. I used 1 cup unbleached. Flour instead of cake flour. Iced with low fat cream cheese recipe from skinnytaste blog. I will NEVER make the traditional recipe carrot cake again – not when this version is so yummy.