Low-Calorie Carrot Cake Recipe
Prep Time: 20 minutes
Cook Time: 70 minutes
Serving: 16 Servings
1 ½ cups Whey Low® Granular or Whey Low® Type D
1 cup canola oil
3 large eggs
2 cups flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon Watkins vanilla
½ teaspoon salt
3 cups shredded carrots (5 medium)
1 cup coarsely chopped nuts (optional)
Cream cheese frosting
Step 1: Heat oven to 340 degrees F.
Step 2: Grease bottom and sides of rectangular pan, 13x9x2 inches, or 2 round pans, 8x1 ½ or 9x1 ½ with canola oil.
Step 3: Beat Whey Low®, oil and eggs in a large bowl with an electric mixer on low speed about 30 seconds or until blended.
Step 4: Add remaining ingredients except carrots, nuts and cream cheese frosting; beat on low speed for 1 minute.
Step 5: Stir in carrots and nuts. Pour into pan(s).
Step 6: Bake a rectangle for 40 minutes, rounds 30 minutes. Cool on a wire rack.
Step 7: Frost with cream cheese frosting and store covered in refrigerator.