Low-Fat Carrot Cake

Name: Low-Fat Carrot Cake
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 16
Cuisine: Global
Ingredients: 1 teaspoon baking soda; 473 milliliters packed brown sugar; 118 milliliters buttermilk; 591 milliliters cake flour; 2 Tbsps canola oil; 710 milliliters grated carrots; 237 milliliters confectioners sugar; 1 egg; 2 egg whites; 1 teaspoons ground allspice; 1 teaspoon ground cinnamon; 0 teaspoons ground cloves; 0 teaspoons ground nutmeg; 1 teaspoons lemon juice; 57 grams reduced-fat cream cheese; 227 grams can unsweetened crushed pineapple, drained; 0 teaspoons salt; 0 teaspoons vanilla extract

Low-Fat Carrot Cake takes about 1 hour from beginning to end. This recipe makes 16 servings with 257 calories, 4g of protein, and 3g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. It will be a hit at your Easter event. It works well as a cheap dessert. A mixture of carrots, cream cheese, cake flour, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

In a large bowl, beat the brown sugar, buttermilk, egg whites, egg, oil and vanilla until well blended.

Ingredients you will need

Brown Sugar

Buttermilk

Egg Whites

Vanilla

Egg

Cooking Oil

Equipment you will use

Bowl

Combine the flour, baking soda, spices and salt; gradually beat into sugar mixture until blended. Fold in carrots and pineapple.

Ingredients you will need

Baking Soda

Pineapple

Carrot

Spices

All Purpose Flour

Sugar

Salt

Pour into a 13-in. x 9-in. baking dish coated with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Pan

Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.

Equipment you will use

Toothpicks

Wire Rack

Oven

In a small bowl, beat cream cheese until fluffy.

Ingredients you will need

Cream Cheese

Equipment you will use

Bowl

Add the confectioners' sugar, lemon juice and vanilla; beat until smooth.

Ingredients you will need

Powdered Sugar

Lemon Juice

Vanilla

Drizzle over cake.

Equipment

Ingredients

Servings:

1teaspoon

baking soda 473milliliters

packed brown sugar 118milliliters

buttermilk 591milliliters

cake flour 2Tbsps

canola oil 710milliliters

grated carrots 237milliliters

confectioners' sugar 1

egg 2

egg whites 1teaspoons

ground allspice 1teaspoon

ground cinnamon 0teaspoons

ground cloves 0teaspoons

ground nutmeg 1teaspoons

lemon juice 57grams

reduced-fat cream cheese 227grams

can unsweetened crushed pineapple, drained 0teaspoons

salt 0teaspoons

vanilla extract

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Carrot Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.