Low Fat Carrot Cake
Pumpkin is the secret ingredient in this low fat carrot cake recipe.
This moist carrot cake recipe is filled with healthy ingredients. But it tastes as rich and satisfying as one of those high-fat carrot cake recipes.
You can find soy flour at your health food store or Whole Foods. If you can't find soy flour, just use 2 cups of all-purpose flour in place of the whole wheat pastry flour and soy flour.
Carrot Cake
- 1 cup whole wheat pastry flour
- 1 cup soy flour
- 2 tsp. baking soda
- 1 tsp. ground cinnamon
- 1 tsp. ground cloves
- 1/4 tsp. nutmeg
- 1/2 tsp. salt
- 2-1/4 cups non-fat buttermilk
- 3 large eggs
- 1-1/4 cups canned pumpkin puree
- 3/4 cup white sugar
- 1/2 cup packed brown sugar
- 1/4 cup canola oil
- 3/4 cup ground flaxseed meal
- 1 8 oz. can crushed pineapple, drained
- 1 cup grated carrots
- 3/4 cup chopped walnuts
Preheat oven to 350 degrees F. Spray a 9 x 13 pan with nonstick cooking spray. In a small bowl, whisk together flours, baking soda, spices and salt. In a large bowl, beat buttermilk and eggs together. Mix in pumpkin, sugars, oil, flaxseed meal, pineapple and carrots. Stir in walnuts. Mix in flour mixture a little at a time. Pour batter into prepared pan. Bake 30-35 minutes until a toothpick inserted in the center comes out clean.
Invert onto large board and cool completely. Frost with Cream Cheese Icing with Tofu.
Serves 24.
Per serving: 165 calories, 8 g fat (1 g saturated), 27 mg cholesterol, 21 g carbohydrate, 3 g fiber, 5 g protein, 41% Vitamin A, 3% Vitamin C, 6% calcium, 7% iron
