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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 304.3
  • Total Fat: 18.5 g
  • Cholesterol: 34.1 mg
  • Sodium: 92.3 mg
  • Total Carbs: 22.4 g
  • Dietary Fiber: 4.2 g
  • Protein: 5.5 g

View full nutritional breakdown of Festival of Carrot Cake calories by ingredient
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Festival of Carrot Cake



Introduction

sweetened with xylitol sweetened with xylitol
Number of Servings: 20

Ingredients

    2 cups (500 mL) whole wheat flour
    3 free range eggs
    1/2 cups (375 mL) melted butter or almond oil
    1 cup apple butter (or apple sauce)
    3 cups (750 mL) grated carrots (or the pulp left after juicing carrots)
    1 cup (250 mL) cane sugar or honey
    1 cup (250 mL) chopped walnuts or pecans
    2 cups (500 mL) flaked unsweetened coconut
    1 8 oz (228 g) can crushed pineapple and liquid (or fresh pineapple if available)
    1/2 tsp (3 mL) sea salt
    2 Tbsp (30 mL) vanilla
    2 tsp (10 mL) ground cinnamon

    Frosting:
    1 8 oz (228 g) package cream cheese
    1 tsp (5 mL) pure vanilla extract
    4 Tbsp (60 mL) pure maple syrup

Directions

Preheat oven to 350F (180C). Mix butter or oil, applesauce or apple butter, eggs and vanilla. Add dry ingredients, then carrots, pineapples, sweetener, nuts and coconuts. Pour into a 9 x 13 inch pan and bake for an hour, or until a toothpick inserted comes out clean. Let cool before covering with frosting.

Frosting:
Mix together all ingredients to a smooth cream. Refrigerate for half an hour then spread over carrot cake.

Number of Servings: 20

Recipe submitted by SparkPeople user FIT_HAWG.





TAGS:  Desserts |

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