This lighter carrot cake is a nice alternative to others that are usually higher in fat. It's moist and delicious. For frosting, make your favorite cream cheese frosting with light cream cheese.
Ingredients
- 1 cup cake flour
- 1 cup whole wheat flour
- 1 cup packed brown sugar
- 1.5 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.67 cups buttermilk
- 0.33 cups vegetable oil
- 3 eggs , separated, divided
- 0.5 cups white sugar
- 1.5 cups grated carrots
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9x13-inch baking pan or two 9-inch round cake pans.
-
2
Stir together flours, brown sugar, cinnamon, baking powder, and baking soda in a large bowl. Add buttermilk and oil and mix until well combined. Mix in egg yolks until incorporated.
-
3
Beat egg whites in a separate bowl until frothy. Gradually beat in white sugar, then continue to beat until stiff.
-
4
Fold egg whites into batter, then fold in carrots. Pour batter into the prepared pan.
-
5
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Let cool before serving.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Sour Cream Mashed Potatoes
These sour cream mashed potatoes are smooth, fluffy, and deliciously creamy. Infusing garlic butter on top of the mash is an excellent way to add depth of flavor and another layer of richness to mashed potatoes for a comforting side dish.
Crescent Dough Garlic Bread
Refrigerated crescent rolls are used in this easy garlic bread recipe.
Blueberry Rhubarb Pie
This blueberry rhubarb pie is my grandmother's famous recipe. I have many memories of making this pie with her and tasting the sweet and gooey satisfaction of biting into that first warm bite of utter deliciousness. My opinion: it is impossible to beat this one-of-a-kind pie.