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Low-Calorie Carrot Cake Recipe


Prep Time: 20 minutes

Cook Time: 70 minutes

Serving: 16 Servings


Ingredients:

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


Preparation:

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.