Low Fat Carrot Cake

This low fat carrot cake has been a family favorite of ours for many years. We most often top with a low fat cream cheese frosting.


2 c. brown sugar
1/2 c. apple sauce
1/2 c. buttermilk
1/4 c. honey
3 eggs, or equivalent egg substitute
2 c. flour
1 1/2 tsp cinnamon
1/2 tsp salt
1 tsp baking soda
2 c. grated carrots
1 tsp grated lemon rind (optional)
1/2 c. raisins (optional)
1/2 c. chopped nuts (optional)


Preheat oven to 350 degrees F. Grease and flour two 8-or 9-inch cake pans.

Beat brown sugar, apple sauce, buttermilk, honey and eggs until light. Sift together flour, cinnamon, salt and baking soda. Slowly mix dry ingredients into wet mixture. Fold in carrots and, if using, lemon rind, raisins and/or chopped nuts.

Divide evenly between cake pans and bake for 30-35 minutes, until toothpick inserted into center of cake comes out clean. Remove from oven and let cool for 10 minutes, then turn out onto rack to cool completely.

Frost as desired.

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