Low-Fat Carrot Cake And Molasses Icing
A moist, flavorful carrot cake with warm spices and a rich molasses icing, perfect for dessert or a special occasion, appealing to those who enjoy sweet, spiced baked goods.
Ingredients
- 2 cups flour ⓘ
- 1 teaspoon baking powder ⓘ
- 3/4 teaspoon salt ⓘ
- pinch of cloves ⓘ
- 2 teaspoons cinnamon ⓘ
- 1 teaspoon soda ⓘ
- 1/4 teaspoon nutmeg ⓘ
- 1 (8 oz) can crushed pineapple in juice ⓘ
- 3 tablespoons vegetable oil ⓘ
- 3 cups shredded carrots ⓘ
- 1 1/2 cups sugar ⓘ
- 1 teaspoon vanilla ⓘ
- 3 large egg whites ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- Line a 13 x 9-inch pan with foil and spray with cooking spray.
- Combine flour, baking powder, salt, cloves, cinnamon, baking soda, and nutmeg in a bowl.
- In a mixer bowl, beat sugar, crushed pineapple, vegetable oil, and vanilla until smooth.
- Beat in the dry ingredients until just combined.
- Stir in shredded carrots.
- In a small bowl, beat egg whites to stiff peaks.
- Fold the egg whites into the carrot mixture, half at a time.
- Pour the batter into the prepared pan.
- Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan on a wire rack.
- Invert the cake onto wax paper and remove the pan and foil.
- Ice with Molasses Icing.
Tips & Substitutions
For a lighter cake, use a mix of whole wheat and all-purpose flour. You can substitute unsweetened applesauce for some of the oil for added moisture without the fat. If you don't have crushed pineapple, grated zucchini can work as a substitute. Make sure to beat the egg whites until stiff for a fluffy texture. This recipe is perfect for those who enjoy American recipes with a twist.
Serving Suggestions
Serve this carrot cake plain or topped with the Molasses Icing for a delightful treat. It pairs beautifully with a cup of tea or coffee. For added flair, consider serving it alongside a scoop of vanilla ice cream or a dollop of whipped cream. This cake is also a great choice for gatherings or as a sweet ending to a meal featuring dishes like Favorite Holiday Cheese Ball.
Storage & Reheating
Store leftover carrot cake in an airtight container at room temperature for up to 3 days. If you live in a humid environment, refrigerate it to prolong freshness. To reheat, place individual slices in the microwave for about 10-15 seconds until warm. This cake can also be enjoyed cold, making it versatile for any occasion.
Nutrition & Diet Analysis (per serving)
Each serving of Low-Fat Carrot Cake And Molasses Icing contains roughly 386 calories, with 9g protein, 53g carbohydrates, and 17g fat. It is an excellent source of vitamin A (256% of the Daily Value), dietary fiber (52% of the Daily Value), and potassium (34% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 1148mg per serving (50% of the Daily Value).
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 whole eggs instead of egg whites?
Yes, you can use whole eggs instead of just egg whites, but the cake will be richer and denser. If you prefer a lighter texture, stick with egg whites as specified in the recipe.
How can I make this cake gluten-free?
To make this carrot cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Be sure to check that the baking powder is also gluten-free, and consider adding a bit of xanthan gum to help with the texture.
What can I use instead of molasses for the icing?
If you don't have molasses, you can substitute with honey or maple syrup for a different flavor profile. Keep in mind that this will change the taste slightly, but it will still provide a sweet and sticky icing.
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).