Carrot cake is one of those things that sounds healthy but is really a diet disaster. A big portion of traditional carrot cake, made with tons of oil and butter and topped with decadent cream cheese frosting, can pack as much as 1,400 calories and 28 grams of saturated fat. But if you go easy on the icing, omit the pecans that are usually sprinkled on top and use applesauce and egg and sugar substitutes, you can trim things down to about 200 calories a serving.
To lighten this carrot cake recipe, make the following changes:
- Use mini muffin pans.
- Swap two of the four eggs for egg substitute (such as Better'n Eggs or Egg Beaters).
- Replace half the sugar with a sugar substitute blend (such as Splenda for Baking or Whey Low).
- Use applesauce for 3/4 cup of the oil.
- Don't pile on the frosting, and leave off the nuts.