Allspice and cinnamon give wonderful flavor to this appealing cake from Ruth Hastings of Louisville, Illinois. "It's so moist and delicious that it doesn't taste like it's good for you," she says.
Light Carrot Cake
Light Carrot Cake
Prep Time
15 min
Cook Time
30 min
Yield
9 servings
Ingredients
- 1/2 cup sugar
- 1/3 cup vegetable oil
- 1/3 cup orange juice concentrate
- 3 egg whites
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup grated carrots
- 2 teaspoons confectioners' sugar
Directions
- In a large bowl, combine the first four ingredients; beat for 30 seconds. Combine flour, baking powder, cinnamon, allspice, baking soda and salt; add to the orange juice mixture and mix well. Stir in carrots.
- Pour into an 8-in. square baking pan that has been coated with cooking spray. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool; dust with confectioners' sugar.
Nutrition Facts
1 piece: 183 calories, 8g fat (1g saturated fat), 0 cholesterol, 139mg sodium, 25g carbohydrate (13g sugars, 1g fiber), 3g protein.
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