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Low Fat Carrot Cake Recipe
|Grated carrots||4 Cup (64 tbs), spooned (not packed) into cup|
|Sugar||2 Cup (32 tbs)|
|Canned crushed pineapple||8 Ounce (1 Can)|
|Prune puree/Prepared prune butter||1 Cup (16 tbs)|
|Egg whites||4 Large|
|Flour||2 Cup (32 tbs)|
|Baking soda||2 Teaspoon|
|Coconut||3⁄4 Cup (12 tbs), shredded or flaked|
Serving size: Complete recipe
Calories 3719 Calories from Fat 209
% Daily Value*
Total Fat 25 g38.1%
Saturated Fat 18.3 g91.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4241.6 mg176.7%
Total Carbohydrates 844 g281.5%
Dietary Fiber 39.2 g156.8%
Sugars 554 g
Protein 51 g101.5%
Vitamin A 99.8% Vitamin C 21.7%
Calcium 23.7% Iron 116.6%
*Based on a 2000 Calorie diet
Coat a 9 x 13 inch baking pan with vegetable cooking spray; set aside.
In a large bowl, combine carrots, sugar, pineapple, prune puree or butter, egg whites and vanilla.
Stir to blend thoroughly.
Add remaining ingredients, except coconut, and mix completely.
Gently stir in coconut.
Spread batter into prepared pan.
Bake about 45 minutes, until pick inserted into center comes out clean.
Cool on rack, then cut into 3 x 3 1/2 inch squares.