This lighter carrot cake is a nice alternative to others that are usually higher in fat. It's moist and delicious. For frosting, make your favorite cream cheese frosting with light cream cheese.
Ingredient
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
Direction
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.
