1001 Recipe

Low-fat carrot cake

40 min
hard
13 ingredients
Category
View Full Recipe Ingredients

Low-fat carrot cake

Carrot cake is a dessert that has won over palates around the world thanks to its sweet flavor and soft texture. Originating in Europe, this recipe became popular in the United States and then spread throughout Latin America, where each country gives it a special touch. In Mexico, it is commonly known as "pastel de zanahoria," while in countries like Argentina and Chile, this name is also used. In Colombia and Venezuela, it is sometimes called "torta de zanahoria." This cake stands out for combining the sweetness of carrots with aromatic spices like cinnamon and nutmeg, in addition to other ingredients that add moisture and flavor, such as oil and pineapple.

It has become a popular option for those seeking a dessert with a more balanced nutritional profile, especially when adapted to reduce its fat content without sacrificing flavor. The inclusion of beaten egg whites to add lightness and a smaller amount of oil are some of the changes that make this version lighter, ideal for those who want to watch their diet without giving up the pleasure of a good sweet treat.

How to Prepare Low-Fat Carrot Cake

To begin, preheat the oven to 350°F.

Line a 33 x 23 cm pan with aluminum foil and then grease it using vegetable cooking spray.

In a bowl, combine the first seven ingredients: vanilla, flour, cinnamon, baking powder, baking soda, salt, and nutmeg with clove, mixing them well.

In the mixer bowl, beat the sugar, pineapple, vegetable oil, and vanilla until you get a smooth and homogeneous mixture.

Add the dry ingredients to the mixer bowl and beat until just incorporated, avoiding overmixing.

Fold the grated carrots into the mixture.

In a small bowl, beat the egg whites until stiff, smooth peaks form.

Fold the beaten egg whites into the carrot mixture in two batches using a rubber spatula with folding motions to preserve the air.

Pour the entire mixture into the prepared pan.

Bake for 40 minutes or until a toothpick inserted comes out clean.

Once baked, let the cake cool in the pan on a wire rack.

When cool, turn the cake out onto wax paper and carefully remove the pan and aluminum foil.

Cut the cake into 16 portions and serve.

Pastel de zanahoria bajo en grasa

Ingredients (13)

  • Vanilla
  • Flour
  • Cinnamon
  • Baking powder
  • Baking soda
  • Salt
  • Nutmeg
  • Cloves
  • Pineapple
  • Vegetable oil
  • Carrots
  • Egg whites
  • Sugar

Instructions (19 steps)

  1. 1 Preheat the oven to 350°F
  2. 2 Line a 33 x 23 cm pan with aluminum foil
  3. 3 Grease with vegetable cooking spray
  4. 4 Combine the first seven ingredients in a bowl
  5. 5 Beat sugar
  6. 6 pineapple
  7. 7 oil
  8. 8 and vanilla in a mixer bowl until smooth
  9. 9 Add the dry ingredients and beat until just incorporated
  10. 10 Fold in the carrots
  11. 11 Beat the egg whites in a small bowl until stiff peaks form
  12. 12 Fold into the carrot mixture in 2 additions with a rubber spatula
  13. 13 Pour the batter into the pan
  14. 14 Bake for 40 minutes
  15. 15 Or until a toothpick comes out clean
  16. 16 Let cool in the pan on a wire rack
  17. 17 Flip the cake onto waxed paper
  18. 18 Remove the pan and aluminum foil
  19. 19 Cut into 16 pieces

Nutritional Information

Calories: 393 kcal
Protein: 0g
Carbohydrates: 2g
Fat: 5g
Azúcar: 0g
Sodio: 9mg

Categoría

Postres

Etiquetas

60 Minutes Or Less Time To Make Dish Main Ingredient Preparation For Large Groups Low In Protein Healthy Desserts Fruit Vegetables Oven Low Fat Cakes Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Healthy 2 Low In Something Tropical Fruit Pineapple Carrots Equipment Number Of Servings