Lite Carrot Cake

Try this lighter version of carrot cake that's so tasty, you don't even need to frost it! But if you do, use light cream cheese for fewer calories.

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 mins
• Calories: 131 Calories

Ingredients

• 1 teaspoon baking soda
• 1 cup packed brown sugar
• 1 teaspoon baking powder
• 3 eggs
• 1 cup whole wheat flour
• 1 cup cake flour
• 0.5 cup white sugar
• 1.5 teaspoons ground cinnamon
• 0.33333298563957 cup vegetable oil
• 1.5 cups grated carrots
• 0.66666698455811 cup buttermilk

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9x13-inch baking pan or two 9-inch round cake pans.

Step 2

Stir together flours, brown sugar, cinnamon, baking powder, and baking soda in a large bowl. Add buttermilk and oil and mix until well combined. Mix in egg yolks until incorporated.

Step 3

Beat egg whites in a separate bowl until frothy. Gradually beat in white sugar, then continue to beat until stiff.

Step 4

Fold egg whites into batter, then fold in carrots. Pour batter into the prepared pan.

Step 5

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Let cool before serving.