Low Calorie Carrot Cake

  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Ready Time: 1 Hour, 15 Min
  • Servings: 12 servings
NOTE: To make prune puree


  • 2 cup sugar
  • 4 cup carrots
  • 1 can pineapple crushed 8 oz
  • 1 cup prune puree or prepared prune butter
  • 4 large egg whites
  • 2 teaspoon vanilla
  • 2 cup flour
  • 2 teaspoon baking soda
  • 2 teaspoon cinnamon ground
  • 1/2 teaspoon salt
  • 3/4 cup coconut flaked or shredded


    1. Coat a 9x13 inch baking pan with no-stick cooking spray; set aside. Preheat oven to 375 degrees.
    2. In a large bowl, combine carrots, sugar, pineapple, prune puree or prune butter, egg whites and vanilla; stir to blend thoroughly. Add flour, baking soda, cinnamon and salt; mix well. Gently stir in coconut. Spread batter in prepared pan.
    3. Bake at 375 degrees for about 45 minutes or until a pick inserted in center comes out clean. Remove from oven and cool on rack.
Nutritional Information
Low Calorie Carrot Cake

Servings Per Recipe: 12 servings

Amount Per Serving

Calories: 280

  • Total Fat: 2.5g
  • Cholesterol: 0mg
  • Sodium: 370mg
  • Total Carbs: 65g
  •     Dietary Fiber: 3g
  • Protein: 4g


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