Lite Carrot Cake
Ingredients
- 1 cup cake flour
- 1 cup whole wheat flour
- 1 cup packed brown sugar
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ⅔ cup buttermilk
- ⅓ cup vegetable oil
- 3 eggs, separated, divided
- ½ cup white sugar
- 1 ½ cups grated carrots
Shop ingredients
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Instructions
- 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.
- 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.
- Beat egg whites in a separate bowl until frothy. Gradually beat in white sugar, then continue to beat until stiff.
- Fold egg whites into batter, then fold in carrots. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Let cool before serving.
Source
Original recipe: View Original
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