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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
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Festival of Carrot Cake

Submitted by: FIT_ARTIST

Introduction

sweetened with xylitol sweetened with xylitol
Number 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.





TAGS:  Desserts |

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Member Ratings For This Recipe

  • I haven't tried this yet but I saved it and I plan to for my birthday because I love carrot cake. This recipe is making my mouth water just reading it. - 9/4/10

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