Low-Fat Carrot Cake
PAM
PAM helps you control the amount of fat when cooking your dishes. By preparing this recipe with PAM, your dish will have 30% fewer calories, 39% less fat, and 16% less cholesterol than if you had prepared it with conventional liquid oil.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
24
Servings
  • Pam® butter, butter-flavored canola oil spray
  • 6 cups carrot, shredded
  • 2 cups whole-wheat flour
  • 1 cup whole-wheat flour, pancakes
  • 1 cup artificial sweetener, granulated
  • 8 eggs
  • 1 tablespoon baking powder
  • 1 tablespoon cinnamon powder
  • 1 pinch salt
  • 3/4 cups walnuts, chopped
  • 3/4 cups shredded coconut
Preparation
45 mins
0 mins
Medium
  • Preheat the oven to 180°C. Spray a round mold with 3 sprays of PAM® Butter, spread flour all over the mold to ensure it sticks.
  • Sift the flour, baking powder, cinnamon, and a pinch of salt. Toss the nuts, shredded coconut, and carrot in the flour.
  • Beat the sugar, eggs, and 10 sprays of PAM® Butter, mix thoroughly and add the flour mixture with the carrot. Stir very well with a wooden spoon in a folding motion.
  • Pour the batter into the round mold. Finally, bake at 180°C for 40 to 50 minutes.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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