Carrot Cake With Orange Glaze(Lo-Fat)
A moist, flavorful carrot cake with warm spices, chopped nuts, and a bright orange glaze, perfect for gatherings and those who enjoy a lighter, lo-fat dessert.
Ingredients
- 1 1/2 c. sifted all-purpose flour
- 1 1/2 tsp. baking powder ⓘ
- 3/4 tsp. baking soda ⓘ
- 3/4 tsp. ground cinnamon ⓘ
- 1/4 tsp. ground allspice ⓘ
- 3/4 c. granulated sugar ⓘ
- 1/4 c. dark brown sugar ⓘ
- 1/2 c. coarsely chopped nuts (pecans or walnuts) ⓘ
- 3/4 c. liquid egg substitute ⓘ
- 1/2 c. extra light olive oil or canola oil ⓘ
- 2 tsp. finely grated orange zest
- 1 tsp. vanilla ⓘ
- 1 1/2 c. finely chopped carrots ⓘ
- 3/4 c. canned crushed pineapple with liquid ⓘ
- Orange Glaze ⓘ
Instructions
- Preheat oven to 350°F.
- Spray a 9 x 5 x 3-inch loaf pan with vegetable spray and set aside.
- Sift flour, baking powder, baking soda, cinnamon, allspice, and granulated sugar into a large mixing bowl.
- Add brown sugar and press out all lumps with your fingers.
- Add nuts and toss well to dredge.
- In a 1-quart measuring cup, mix egg substitute with oil, orange zest, vanilla, carrots, and pineapple.
- Pour mixture into the dry ingredients and stir just enough to combine. Do not overmix.
- Pour batter into the prepared loaf pan, spreading evenly and smoothing the top.
- Bake for 1 to 1 1/4 hours or until the cake is springy to touch and a toothpick inserted in the center comes out clean.
- Cool for 10 minutes on a wire rack in the pan.
- Invert the pan onto the rack, turn right side up, and cool to room temperature.
- Spread the orange glaze over the cooled cake, letting excess run down the sides.
- Allow the glaze to harden for several hours before cutting.
- Slice into 1/2-inch thick pieces and serve.
Tips & Substitutions
To enhance the flavor of your carrot cake, consider adding a teaspoon of nutmeg or a handful of raisins for extra sweetness. If you prefer a sweeter cake, you can increase the granulated sugar by a couple of tablespoons. For a nut-free version, simply omit the nuts or replace them with seeds like sunflower seeds. Always sift your flour for a lighter texture.
Serving Suggestions
This carrot cake pairs beautifully with the Orange Glaze, providing a refreshing citrus finish. Serve it with a dollop of light whipped cream or a scoop of homemade ice cream for a delightful dessert. It also makes a great afternoon snack alongside a cup of tea or coffee. Consider serving it with a fruit salad for a light, balanced meal.
Storage & Reheating
Store leftover carrot cake in an airtight container at room temperature for up to three days or refrigerate it for up to a week. If you want to enjoy it later, consider freezing slices wrapped tightly in plastic wrap and then foil. Thaw in the refrigerator and let it come to room temperature before serving for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Carrot Cake With Orange Glaze(Lo-Fat) contains roughly 271 calories, with 3g protein, 42g carbohydrates, and 14g fat. It is an excellent source of dietary fiber (44% of the Daily Value) and calcium (22% of the Daily Value), and a good source of iron. It also contributes 12g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh carrots instead of pre-packaged shredded carrots?
Yes, using freshly grated carrots will give your cake a fresher flavor and moisture. Just ensure they are finely grated to maintain the right texture in the cake. If you prefer a slightly sweeter cake, you can add a bit more sugar to balance the flavors.
How can I make this cake gluten-free?
To make this carrot cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Be sure to check that all other ingredients are gluten-free as well. The texture may vary slightly, but it should still yield a delicious result.
What can I use instead of liquid egg substitute?
You can replace liquid egg substitute with unsweetened applesauce or mashed bananas, using 1/4 cup for each egg. This will add natural sweetness and moisture to your cake. Just keep in mind that it may slightly alter the flavor, but it will still be delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).