Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 305.3
- Total Fat: 18.5 g
- Cholesterol: 34.1 mg
- Sodium: 124.1 mg
- Total Carbs: 32.0 g
- Dietary Fiber: 4.2 g
- Protein: 5.5 g
View full nutritional breakdown of Festival of Carrot Cake calories by ingredient
Festival of Carrot Cake
Submitted by: FIT_ARTISTIntroduction
sweetened with xylitol sweetened with xylitolNumber of Servings: 20
Ingredients
-
2 cups (500 mL) whole wheat flour
2 tsp baking powder
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) xylitol, 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
*Nutrient info is for xylitol option*
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.
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.
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