Low-Fat Carrot Cake

Jackie Hancock

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 cup Egg Beaters®
  • 1 cup unsweetened applesauce
  • 1/4 cup canola oil
  • 2 cups sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 2 tsp soda
  • 3/4 cup pecans, chopped (optional)
  • 3 cups carrot, finely grated

Mix Egg Beaters®, applesauce, and oil together. Gradually add in sugar. Sift together flour, cinnamon, salt, soda, and chopped nuts. Add carrots. Bake in 350 degree oven in 3 (9 inch) pans for 40 minutes or 1 tube pan for 1 hour.

Low-Fat Forsting:


  • 3/4 stick light Parkay®
  • 1 (8 oz.) package no-fat cream cheese

Gradually add:

  • 1 box powdered sugar
  • 1 tsp vanilla

Beat well. May add 1/2 cup chopped nuts. Will be runnier than other frostings due to no-fat ingredients. Can cut back on cream cheese a little.



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