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Healthier Low Fat Carrot Cake. In a medium bowl, combine 2 eggs, 2 T oil, and 2 t vanilla. Mix well, then add in the carrots, pineapple and 1/4 cup of the walnuts. In a large bowl mix 3/4 cups each of AP flour and whole wheat flour, 1 cup sugar, 1/4 c flaked sweetened coconut, 2 t baking soda, 1 t salt and 2 t cinnamon. Mix well.
A normal recipe for carrot cake starts with a cup of oil. Read that as almost 2000 calories, and you have not added even a carrot yet. You can’t do that very often. So I looked around a lot for just the right recipe. Many had “odd” ingredients. While I’m not an all-natural guy, it still needs to be reasonably natural ingredients.
Directions In a large bowl, beat the brown sugar, buttermilk, egg whites, egg, oil and vanilla until well blended. Combine the flour, baking soda, spices and salt; gradually beat into sugar mixture until blended. Fold in carrots and pineapple. Pour into a 13-in. x 9-in. baking dish coated with cooking spray.
Wonderfully moist and almost good for you. At about 270 calories and 8 grams of fat, you get one of the best carrot cakes I have had plus it won’t leave a pool of oil on the plate. I away though carrot cake would be hard to make. Nope, it was relatively easy with 3/10 skill level and just a little more work than a coffee cake.
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