Best 2 Light Moist Low Fat Carrot Cake Recipes

**Indulge in a Healthier Twist on Carrot Cake: Light, Moist, and Low-Fat Recipes**

Carrot cake, a classic dessert enjoyed by many, often comes with the reputation of being dense and calorie-laden. However, it's possible to relish this flavorful treat without compromising on health. Our collection of light, moist, and low-fat carrot cake recipes offers a delightful balance of taste and nutrition. From classic to gluten-free and vegan variations, these recipes cater to diverse dietary preferences while maintaining the essence of this beloved dessert.

Check out the recipes below so you can choose the best recipe for yourself!

LIGHT & MOIST LOW-FAT CARROT CAKE

Light & Moist Low-Fat Carrot Cake image

This is a moist and delicious carrot cake recipe from "Good Housekeeping". It produces a fluffy (rather than dense) cake and also makes great cupcakes (about 24). If you wanted frosted cupcakes, cut down the sugar in the cake recipe by 1/4 cup. For Cream Cheese Icing: In bowl, stir 2 oz. reduced-fat cream cheese and 1/4 c. sugar until smooth. Add 1/2 tsp milk, 1/4 tsp vanilla, and 1/2 c. more sugar; stir to a drizzling consistency.

Provided by blucoat

Categories Dessert

Time 1h

Yield 20 serving(s)

Number Of Ingredients 15

Ingredients

2 1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
2 large egg whites
1 cup granulated sugar
3/4 cup packed dark brown sugar
1 (8 -8 1/4 ounce) can crushed pineapple in juice
1/3 cup canola oil
1 tablespoon vanilla extract
1 (10 ounce) bag shredded carrots
1/2 cup dark raisin (optional)

Steps:

Preheat oven to 350 degrees F. Spray nonstick 12-cup Bundt-style pan with nonstick cooking spray with flour.
Combine flour, soda, cinnamon, ginger, baking powder, and salt.
In large bowl, with mixer on medium speed, beat eggs and egg whites until blended. Beat in sugars; beat 2 minutes. On low speed, beat in pineapple with juice, oil, and vanilla. Add flour mixture; beat 1 minute. Stir in carrots and raisins.
Pour batter into pan. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto rack; cool completely.

A DIFFERENT FLUFFY, LIGHT AND MOIST CARROT CAKE (VERY LOW FAT)

A Different Fluffy, Light and Moist Carrot Cake (Very Low Fat) image

I tried this recipe from a site and changed only one thing (I added 2 teaspoons cinnamon instead of the recommended 1 teaspoon orange extract) and it turned out very fluffy and moist. It also doesn't use butter or oil so its light and delicious. The frosting also doesn't use any butter so its light and delicious.

Provided by Pantheress

Categories Dessert

Time 1h

Yield 1 cake, 12 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon butter
5 eggs, whites and yolks separated
1 cup sugar
1 lemon, juice and rind of, grated
2 teaspoons cinnamon
1 pinch salt
12 ounces tender carrots, finely grated
3/4 cup cornstarch
4 ounces cream cheese
3/4 cup whipping cream
1/2 cup powdered sugar

Steps:

Preheat oven to 370 F (190c).
Grease a 9 inch pan.
Beat egg whites until stiff and then slowly pour in 1/2 cup of sugar, beating constantly.
In another bowl, beat the egg yolks and the remaining sugar then add lemon rind, lemon juice, salt and cinnamon, beating continuously.
Add in the carrots, corn starch and mix.
Add the egg whites to the mix slowly and small amounts at a time mixing continuously in a top to bottom rotating movement.
Pour the batter into the pan.
Level the surface with a spatula (do not pressure it though and move very lightly).
Bake for 35-40 minutes or until toothpick inserted comes out clean and cake is golden.
For frosting:.
Whip the whipping cream until it thickens.
In a separate bowl, mix the sugar and cheese until smooth.
Add in the whipped cream.
Frost cooled cake.

Nutrition Facts : Calories 251.9, Fat 11.9, SaturatedFat 6.8, Cholesterol 121.4, Sodium 103.8, Carbohydrate 33.2, Fiber 1.1, Sugar 23.2, Protein 4

Tips:

Use whole wheat flour or oat flour instead of all-purpose flour for a healthier option.
Reduce the amount of sugar in the recipe by 1/4 cup or more, depending on your taste preferences.
Use unsweetened applesauce or mashed banana instead of oil to reduce the fat content.
Add chopped carrots, raisins, or walnuts to the batter for extra flavor and texture.
Bake the cake in a loaf pan instead of a round pan for a more even bake.
Top the cake with a simple glaze made from powdered sugar and milk, or with a dollop of Greek yogurt.

Conclusion:

This light and moist low-fat carrot cake is a delicious and healthy treat that can be enjoyed by people of all ages. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for beginner bakers and experienced cooks alike. Whether you're looking for a healthier alternative to traditional carrot cake or simply want a delicious snack or dessert, this recipe is sure to satisfy. So grab your ingredients and preheat your oven, because it's time to bake a delicious and healthy carrot cake!