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Skinny Carrot Cake
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Indulge guilt-free with this light and flavorful skinny carrot cake!
Ingredients:
  • 1.5 cups all-purpose flour
  • 0.5 cup white sugar
  • 0.25 cup brown sugar
  • 2 teaspoons baking soda
  • 0.5 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 0.5 teaspoon salt
  • 0.33333334326744 cup egg whites
  • 2 cups shredded carrots
  • 1 cup unsweetened applesauce
Instructions:
  • Preheat the oven to 350°F (175°C) and generously grease an 8-inch round cake pan.
  • Combine flour, white sugar, brown sugar, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt in a large bowl and whisk until well blended.
  • In a small bowl, whisk together egg whites and vanilla extract until fluffy using an electric mixer.
  • Pulse carrots in a food processor until finely grated, about 2 to 5 seconds, being careful not to overprocess them.
  • Combine the carrots and applesauce with the flour mixture, mixing thoroughly. Gently fold in the egg whites until fully incorporated. Transfer batter into the prepared cake pan.
  • Bake in the preheated oven for 27 to 30 minutes or until a knife inserted into the center comes out clean and the cake is pulling away from the sides of the pan. Let the cake cool completely on a wire rack after removing from the oven.

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