Lowsodiumcarrotcake Recipes
LOW SODIUM CARROT CAKE
Finally, I found a carrot cake that fits into my diet and tastes great to boot. I found this recipe on SPLENDA's web site.
Provided by Millereg
Categories Breads
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F.
- In medium bowl, whisk together flour, baking powder, baking soda, salt substitute, cinnamon, and allspice.
- Set aside.
- In small bowl, whisk together egg whites and eggbeaters.
- Set aside.
- In large bowl beat Splenda, margarine, honey, vanilla, applesauce, and canola oil.
- Mix in egg mixture, stir until well mixed.
- Stir in flour mixture, then carrots and walnuts.
- Pour into greased 8 cup loaf pan and bake for 40-45 minutes, or until toothpick inserted comes out clean.
- Allow to cool, ice if desired.
- Top with your favorite frosting, or with one cup heavy cream mixed with 1/4 cup confectioners' sugar and whipped to stiffness.
Nutrition Facts : Calories 237.7, Fat 9.4, SaturatedFat 1.4, Sodium 230.3, Carbohydrate 36.2, Fiber 1.9, Sugar 21.7, Protein 4.3
LOW-FAT CARROT CAKE
"Loaded with spice and carrot flavor, this moist and luscious cake is guaranteed to impress." Rebecca Baird - Salt Lake City, Utah
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, beat the brown sugar, buttermilk, egg whites, egg, oil and vanilla until well blended. Combine the flour, baking soda, spices and salt; gradually beat into sugar mixture until blended. Fold in carrots and pineapple. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. , In a small bowl, beat cream cheese until fluffy. Add the confectioners' sugar, lemon juice and vanilla; beat until smooth. Drizzle over cake.
Nutrition Facts : Calories 263 calories, Fat 3g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 98mg sodium, Carbohydrate 56g carbohydrate (37g sugars, Fiber 1g fiber), Protein 3g protein.
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4/5 (47)Category Dessert, Snack, TreatCuisine AmericanTotal Time 1 hr
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- For the Cake: Position rack in middle of oven. Preheat the oven to 350°F/180°C. Coat two 9 x 2-inch (23 cm x 5 cm) round cake pans with nonstick spray, line bottoms with parchment rounds, then spray parchment.
- Whisk the flour, baking powder, baking soda and salt together in a large mixing bowl to aerate and combine; set aside.
- Whisk together oil, sugar and brown sugar until well blended in a mixing bowl. Whisk in eggs one at a time until mixture is smooth and combined. Whisk in cinnamon and vanilla, then use a large, sturdy spatula to fold in the carrots, raisins and nuts.
- Pour wet ingredients over dry and fold in until combined. Divide batter evenly in prepared pans and smooth batter with an offset spatula.
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