Low-fat Carrot and Pineapple Cake

Low-fat Carrot and Pineapple Cake


1 person made this

This great tasting low fat recipe uses apple sauce instead of oil or butter and has lots of fruit and nuts.

Sally Smircich

Serves: 18 

  • 6 egg whites
  • 1 1/3 cups caster sugar
  • 250g apple purée or apple sauce
  • 125ml low fat milk
  • 1 1/2 teaspoons vanilla essence
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon ground cinnamon
  • 2 teaspoons bicarb soda
  • 125g wholemeal self-raising flour
  • 125g plain flour
  • 220g tinned pineapple in juice
  • 250g grated carrot
  • 60g chopped walnuts
  • 90g sultanas

Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

  1. Preheat oven to 180 degrees C. Grease and line a 23cm cake pan.
  2. In large mixing bowl, beat egg whites until soft peaks form. Slowly beat in sugar, then apple purée, milk and vanilla. Stir in cloves, nutmeg, cinnamon, bicarb soda and flours.
  3. In a food processor or blender, roughly process the pineapple with all of its juice.
  4. Stir into the mixture, one ingredient at a time, the pineapple, carrots, walnuts and sultanas. Pour the mixture into the prepared pan.
  5. Bake for 35 to 40 minutes or until cooked when a toothpick inserted in centre comes out clean.

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Reviews (1)


lovely moist cake without the baking soda aftertaste often found in carrot cakes. Would have been even better with cream cheese icing but I figured this defeated the low-fat side I rated as moderate because I find beating eggs a pain in the butt, and using the blender is also extra work. - 14 Sep 2010

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