Low-Fat Carrot Cake

Directions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.

2. In a mixing bowl, combine the grated carrots, unsweetened applesauce, honey (or maple syrup), vanilla extract, Greek yogurt, and eggs.

3. In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.

4. Gradually add the dry mixture to the wet mixture, stirring until just combined.

5. If desired, fold in chopped walnuts or pecans.

6. Pour the batter into the prepared cake pan and spread it evenly.

7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

8. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Note

Low-Fat Carrot Cake

Feel free to add raisins, walnuts or pecans to elevate this cake to the next level!

Nutrition

Serving Size: 1 slice

Calories per serving: 180

Protein: 5g

Carbohydrates: 32g

Fat: 3g

Fiber: 4g

Amount/Serving (% Daily Value)

Daily Value Percentage: Values are based on a 2,000-calorie diet

Carbs: grams (%)

Fat: grams (%)

Protein: grams (%)