Fluffy Low-Fat Carrot Cake Delight
Indulge in the delightful flavors of this Fluffy Low-Fat Carrot Cake, a perfect balance of sweetness and spice, inspired by a beloved recipe from Good Housekeeping. This cake is light, moist, and incredibly fluffy—ideal for any occasion, from family gatherings to celebrations. Not only does it make a beautiful layered cake, but it also works wonderfully as cupcakes, yielding about 24 servings. For those who enjoy a sweeter treat, simply reduce the sugar a bit to create perfectly frosted cupcakes. Pair it with a creamy, reduced-fat cream cheese icing that enhances its flavor without adding excessive calories. Enjoy every bite of guilt-free bliss!
N/A
Servings
160
Calories
15
Ingredients
Ingredients
All-purpose flour
2 1/4 cups (Measured and sifted)
Baking soda
2 teaspoons (Not applicable)
Ground cinnamon
2 teaspoons (Not applicable)
Ground ginger
1 teaspoon (Not applicable)
Baking powder
1 teaspoon (Not applicable)
Salt
1 teaspoon (Not applicable)
Large eggs
2 (Beaten)
Large egg whites
2 (Beaten)
Granulated sugar
1 cup (Not applicable)
Dark brown sugar
3/4 cup (Packed)
Crushed pineapple in juice
1 (8 - 8 1/4 ounce) can (With juice)
Canola oil
1/3 cup (Not applicable)
Vanilla extract
1 tablespoon (Not applicable)
Shredded carrots
1 (10 ounce) bag (Not applicable)
Dark raisins
1/2 cup (optional) (Not applicable)
Instructions
1
Preheat your oven to 350°F (175°C). Generously spray a nonstick 12-cup Bundt-style pan with nonstick cooking spray that contains flour.
2
In a medium mixing bowl, combine the all-purpose flour, baking soda, ground cinnamon, ground ginger, baking powder, and salt. Whisk together until well mixed.
3
In a large mixing bowl, using an electric mixer on medium speed, beat the large eggs and egg whites until fully blended. Gradually add in the granulated sugar and brown sugar, beating for about 2 minutes until light and fluffy.
4
Lower the mixer speed and carefully mix in the crushed pineapple (with juice), canola oil, and vanilla extract. Once combined, add the flour mixture and beat on low speed for 1 minute until just incorporated.
5
Fold in the shredded carrots and dark raisins, if using, until evenly distributed throughout the batter.
6
Pour the batter into the prepared Bundt pan and smooth the top. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
7
Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information
0.6g
Fat
0.3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Fluffy Low-Fat Carrot Cake Delight?
It is a light, moist, and incredibly fluffy cake that balances sweetness and spice, inspired by a beloved Good Housekeeping recipe.
How many calories are in one serving of this carrot cake?
Each serving contains approximately 160 calories.
Is this carrot cake low in fat?
Yes, it is designed as a low-fat dessert with only 0.6g of fat per serving.
What is the recommended oven temperature for baking?
The oven should be preheated to 350°F (175°C).
What type of pan is best for this recipe?
A nonstick 12-cup Bundt-style pan is recommended for this carrot cake.
Can this recipe be used to make cupcakes?
Yes, this batter works wonderfully for cupcakes and yields about 24 servings.
How long does the cake need to bake?
The cake should bake for 45 to 50 minutes, or until a toothpick comes out clean.
How much flour is required?
The recipe calls for 2 1/4 cups of all-purpose flour, measured and sifted.
Which spices are used in this recipe?
The cake is flavored with 2 teaspoons of ground cinnamon and 1 teaspoon of ground ginger.
How many eggs and egg whites are needed?
The recipe requires 2 large eggs and 2 large egg whites, both beaten.
What types of sugar are included in the batter?
It uses 1 cup of granulated sugar and 3/4 cup of packed dark brown sugar.
Do I need to drain the crushed pineapple?
No, you should use one 8 to 8 1/4 ounce can of crushed pineapple with the juice included.
What type of oil is used in the mixture?
The recipe specifies 1/3 cup of canola oil.
How much vanilla extract should I add?
The recipe calls for 1 tablespoon of vanilla extract.
How many carrots are needed?
You will need one 10-ounce bag of shredded carrots.
Are raisins mandatory in this recipe?
No, the 1/2 cup of dark raisins is optional.
How should I prepare the Bundt pan?
Generously spray the pan with a nonstick cooking spray that contains flour.
What is the protein content of the cake?
There is approximately 0.3g of protein per serving.
How long should the cake cool in the pan?
Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack.
Can I reduce the sugar content?
Yes, you can reduce the sugar slightly if you plan to frost the cake, especially when making cupcakes.
What type of frosting is recommended?
A creamy, reduced-fat cream cheese icing is recommended to enhance the flavor.
Is this recipe suitable for vegetarians?
Yes, this recipe is tagged as vegetarian.
What leavening agents are used?
The recipe uses 2 teaspoons of baking soda and 1 teaspoon of baking powder.
How should I mix the eggs and sugar?
Beat the eggs and egg whites with an electric mixer, then gradually add sugar and beat for 2 minutes until light and fluffy.
When should I add the carrots and raisins?
Fold the shredded carrots and raisins into the batter after the flour mixture has been just incorporated.
How do I know when the cake is finished baking?
The cake is done when a toothpick inserted into the center comes out clean.
What speed should the electric mixer be set to for adding the flour?
Use a low speed for 1 minute until the flour mixture is just incorporated.
How many ingredients are in this recipe?
There are a total of 15 ingredients in this carrot cake recipe.
Is the texture of the cake heavy or light?
The texture is described as light, moist, and incredibly fluffy.
What category of food does this fall under?
This recipe is categorized as a dessert and falls under healthy baking.