Lite Carrot Cake

Lite Carrot Cake

Elements

Unique recipe makes 1 -9×13 inch cake Change Servings
Makes servings US Metric Regulate Recipe (Assist)
  • 1 cup cake flour

  • 1 cup entire wheat flour

  • 1 cup packed brown sugar

  • half cup white sugar

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1 1/2 teaspoons floor cinnamon

  • three eggs

  • 1/three cup vegetable oil

  • 2/three cup buttermilk

  • 1 1/2 cups grated carrots

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Lite Carrot Cake

Instructions

  1. Preheat oven to 350 levels F (one hundred seventy five levels C). Flippantly grease and flour one 9×13 inch pan or two 9 inch spherical cake pans.
  2. Separate eggs and beat egg whites till frothy, then proceed whipping and progressively add 1/2 cup of the white sugar. Beat till stiff.
  3. In a big bowl mix; the cake flour, wheat flour, brown sugar, baking powder, baking soda, and cinnamon, combine till blended. Add the oil and the buttermilk and blend properly. Add the egg yolks and blend nicely. Fold within the egg whites after which the carrots. Pour batter into ready pan.
  4. Bake at 350 levels F (one hundred seventy five levels C) for 25 to 35 minutes. Cool and frost together with your favourite Cream Cheese frosting utilizing mild cream cheese.

Vitamin

  • Energy
  • 131 kcal
  • 7%
  • Carbohydrates
  • 22.6 g
  • 7%
  • Ldl cholesterol
  • 27 mg
  • 9%
  • Fats
  • three.9 g
  • 6%
  • Fiber
  • 1 g
  • four%
  • Protein
  • 2.three g
  • 5%
  • Sodium
  • ninety six mg
  • four%

* % Day by day Values are based mostly on a 2,000 calorie weight-reduction plan.

Recipe by Marva

“An alternative choice to the often excessive fats carrot cake. Moist and scrumptious.”

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