Moist & Guilt-Free Carrot Cake
Indulge in this irresistibly moist and flavorful carrot cake that proves healthy desserts can be delicious too! With no oil included, this cake gets its delightful texture from unsweetened applesauce and crushed pineapple. The natural sweetness from Splenda, combined with the warm spices of cinnamon and nutmeg, creates a comforting dessert sure to impress your family and friends. Topped with a luscious fat-free cream cheese frosting, this carrot cake is perfect for any occasion while still being a healthier choice. Enjoy a slice without the guilt, because who says you can't have your cake and eat it too?
20
Servings
N/A
Calories
16
Ingredients
Ingredients
unsweetened applesauce
1 1/2 cups (none)
egg white substitute
3/4 cup (none)
Splenda sugar substitute
1 1/4 cups (none)
flour
2 1/2 cups (none)
raw carrots
2 cups (grated)
baking soda
2 teaspoons (none)
baking powder
2 teaspoons (none)
cinnamon
2 teaspoons (none)
nutmeg
1 teaspoon (none)
crushed pineapple
1 (20 ounce) can (processed to a smooth consistency)
walnuts
1 cup (chopped)
salt
1 teaspoon (none)
fat-free cream cheese
1 (8 ounce) package (none)
Splenda sugar substitute
1/4 cup (none)
vanilla
1 teaspoon (none)
salt
1 pinch (none)
Instructions
1
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking pan with non-stick spray.
2
In a large mixing bowl, combine all cake ingredients: applesauce, egg white substitute, Splenda, flour, grated carrots, baking soda, baking powder, cinnamon, nutmeg, crushed pineapple, chopped walnuts, and salt.
3
Mix the ingredients together with a hand mixer or wooden spoon until the batter is well blended and smooth.
4
Pour the batter evenly into the greased baking pan and spread it gently with a spatula.
5
Bake in the preheated oven for about 50 minutes, or until a toothpick inserted in the center comes out clean.
6
While the cake is baking, prepare the cream cheese frosting by combining the fat-free cream cheese, remaining Splenda, vanilla, and a pinch of salt in a food processor. Blend until creamy and smooth.
7
Allow the cake to cool completely before frosting it with the cream cheese mixture.
8
Slice and enjoy your deliciously moist carrot cake, perfect for sharing or as a healthier treat!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What makes this carrot cake a guilt-free dessert?
This carrot cake is considered guilt-free because it is prepared without oil, utilizes unsweetened applesauce for moisture, and uses Splenda and fat-free cream cheese to reduce calories and fat.
How many servings does this Moist & Guilt-Free Carrot Cake recipe provide?
The recipe is designed to provide 20 servings.
Is there any oil used in this recipe?
No, this is an oil-free recipe that relies on applesauce and crushed pineapple for its moist texture.
What is the recommended oven temperature for baking this cake?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
What size baking pan is needed for this recipe?
You should use a 9x13-inch baking pan.
What sugar substitute is recommended for this carrot cake?
The recipe calls for Splenda sugar substitute in both the cake batter and the frosting.
What type of egg product is used in this healthy version?
The recipe uses 3/4 cup of egg white substitute.
How long does the carrot cake need to bake?
The cake should bake for approximately 50 minutes.
How do I check if the cake is fully cooked?
Insert a toothpick into the center of the cake; if it comes out clean, the cake is done.
What ingredients are in the fat-free frosting?
The frosting is made from fat-free cream cheese, Splenda, vanilla, and a pinch of salt.
Should I frost the cake while it is still warm?
No, you must allow the cake to cool completely before applying the cream cheese frosting.
How should the raw carrots be prepared?
The raw carrots should be grated before being added to the batter.
What spices are used to flavor this cake?
The cake is flavored with 2 teaspoons of cinnamon and 1 teaspoon of nutmeg.
Are there nuts in this carrot cake?
Yes, the recipe includes 1 cup of chopped walnuts.
Can I make this cake nut-free?
While the recipe includes walnuts, they can be omitted if you have a nut allergy or preference.
How should the crushed pineapple be prepared for the batter?
The crushed pineapple should be processed to a smooth consistency before being mixed in.
Is this Moist & Guilt-Free Carrot Cake vegetarian?
Yes, based on the ingredients provided, this recipe is suitable for vegetarians.
How many total ingredients are required for this recipe?
There are 16 total ingredients including those for the cake and the frosting.
Can I use a hand mixer to blend the batter?
Yes, you can use either a hand mixer or a wooden spoon to blend the ingredients until smooth.
What should I use to grease the baking pan?
The recipe recommends using a non-stick spray to lightly grease the pan.
How much flour is required?
The recipe requires 2 1/2 cups of flour.
What type of cream cheese should be used for the frosting?
You should use one 8-ounce package of fat-free cream cheese.
How much vanilla is needed for the frosting?
One teaspoon of vanilla is used in the cream cheese frosting.
Does the cake batter require salt?
Yes, the batter includes 1 teaspoon of salt.
Does the frosting contain any salt?
Yes, a pinch of salt is added to the frosting mixture.
How much applesauce is used in this recipe?
The recipe uses 1 1/2 cups of unsweetened applesauce.
What type of pineapple is used?
A 20-ounce can of crushed pineapple is used.
Are both baking soda and baking powder used?
Yes, the recipe calls for 2 teaspoons of baking soda and 2 teaspoons of baking powder.
How much Splenda is needed for the cake itself?
The cake batter requires 1 1/4 cups of Splenda sugar substitute.
Is the frosting blended in a food processor?
Yes, the recipe suggests using a food processor to blend the frosting ingredients until creamy and smooth.