How to Make Lite Carrot Cake - A Step-by-Step Guide

Carrot cake is a classic favorite, loved for its moist, flavorful crumb and sweet, tangy cream cheese frosting. This lightened-up version of the classic dessert preserves all the delicious flavors and textures of traditional carrot cake, but with a healthier twist. Perfect for enjoying as a guilt-free treat, this lite carrot cake recipe is sure to become a staple in your baking repertoire.

One of the best things about this recipe is that it's incredibly easy to make. With just a few s...

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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

Information

  • Servings: 24
  • Yield: 1 -9x13 inch cake

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 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

    131 cal.

    • Total Fat: 4g
    • Saturated Fat: 1g
    • Cholesterol: 24mg
    • Sodium: 96mg
    • Total Carbohydrate: 23g
    • Dietary Fiber: 1g
    • Total Sugars: 14g
    • Protein: 2g
    • Vitamin C: 1mg
    • Calcium: 36mg
    • Iron: 1mg
    • Potassium: 80mg