Description
A low-calorie, skinny version of a favorite carrot cake dessert!
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup white sugar
- ¼ cup brown sugar
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ⅓ cup egg whites
- 2 teaspoons vanilla extract
- 2 cups shredded carrots
- 1 cup unsweetened applesauce
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 8-inch round cake pan with cooking spray.
- Whisk together flour
- white sugar
- brown sugar
- baking soda
- baking powder
- cinnamon
- pumpkin pie spice
- and salt in a large bowl.
- Combine egg whites and vanilla extract in a small bowl. Beat using an electric mixer until fluffy.
- Place carrots into a food processor and process until finely grated but not pureed into a pulp
- 2 to 5 seconds.
- Pour carrots and applesauce into flour mixture; mix well. Fold in egg white mixture and mix until thoroughly combined. Spoon batter into the prepared cake pan.
- Bake in the preheated oven until a knife inserted into the center comes out clean and the cake is pulling away from the sides of the pan
- 27 to 30 minutes. Remove from oven and let cake cool completely on a wire rack.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 12