Fat-Free Carrot Cake


Far from being junk food, this cake provides almost a whole days supply of vitamin A in each serving.

3 cups unbleached flour

1 1/2 cups sugar

2 1/2 teaspoons baking soda

2 teaspoons ground cinnamon

1 1/3 cups orange juice

3/4 cup fat-free egg substitute

2 teaspoon vanilla extract

4 cups grated carrots (about 8 medium)

1/2 cup golden raisins or chopped walnuts (optional) We used a 1/2 cup of each and we used regular plump raisins.

Cream Cheese Frosting ( we did not use this one but it sounds good)

1 cup nonfat or reduced fat cream cheese

1 1/2 cups nonfat ricott cheese

1/2 cup sugar

1 tablespoon lemon juice

1 1/2 teaspoon vanilla extract

2 tablespoons instant vanilla pudding mix


1. In a large bowl, combine the flour, sugar, baking soda and cinnamon, and stir to mix well. Stir in the orange juice, egg substitute, and vanilla extract. Fold in the carrots, raisins, and the walnuts.

2. Coat a 9×13-inch pan with nonstick cooking spray. Spread the batter evenly in the pan, and bake at 300 F. for 50 to 55 minutes, or just intil a wooden toothpick inserted in the center of the cake comes out clean. Cool to room temperature.

3. To make the frosting, place all the frosting ingredients except the pudding mix in the bowl of a food processor until the frosting is well mixed.

4. Spread the frosting over the cooled cake. Cut into squares and serve immediately or refrigerate.

Additional Information:

We made a round layered cake with two cake pans. We then added frosting in the center as well. This was very nice and looked great for a party.

Nutritional Facts:

Calories: 248
Fat: 0.3
Protein: 10 g
Cholesterol: 2 mg
Fiber: 1.5 g
Sodium: 261 mg