Name: Low-Fat Carrot Cake
Prep time: 45 min
Yield: 24
Cuisine: Americana
Ingredients: 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

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.