Low Fat Carrot Cake


2 cups flour

2 teaspoons cinnamon

1 cup applesauce

1 cup Egg Beaters (or any egg substitute)

3 cups coarsely grated carrots

2 cups sugar

2 teaspoons baking soda

1 teaspoon salt


Sift dry ingredients together, add applesauce and mix well. Add egg substitute a little at a time, beat, then add your carrots.

Bake at 350 degrees in well sprayed and floured baking pans for 35-40 minutes. May need to bake longer if too gooey. This is best baked as a 2 layer cake using either 8″ or 9″ round pans, or you can use a 9″ x 13″ baking pan. The flavor is much better the second day. Store in refrigerator.


Drizzle with Icing (optional)
3 cups powdered sugar
2 Tablespoons butter
2-3 Tablespoons water
2 teaspoons vanilla

Approx 24 servings
Very little Calories and almost No Fat Calories

Low Fat Pancakes

2 cup fat free buttermilk
1/2 cup imitation eggs
1/4 cup canola oil
1 3/4 flour
2 tsp. baking powder
1 tsp. soda
1 tsp. salt
1 Tbsp. Sugar


Mix milk, eggs and oil. Gradually add dry ingredients. Mix lightly together. Batter should be a little lumpy. Fry on greased hot grill or skillet until bubbles form and start to dry, turn and brown other side.


Share & Print

0 0 100 0

No Comments

Leave a Reply