Low-Fat Carrot Cake

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

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

Published: 19-09-2012

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. 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.

At the moment, this recipe does not have nutritional information.

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Tips

Whenever you make cakes that include nuts like walnuts, raisins, etc., it is necessary to toss them in the flour so that they float in the cake; otherwise, they will sink to the bottom while baking.

Low-Fat Carrot Cake

Ingredients

Preparation

Nutritional information

Presentation

Tips

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