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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 213.1
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 46.6 mg
  • Total Carbs: 48.2 g
  • Dietary Fiber: 3.9 g
  • Protein: 4.4 g

View full nutritional breakdown of Fruit Juice Sweetened Carrot Cake calories by ingredient
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Fruit Juice Sweetened Carrot Cake

Submitted by: NICHOLESRAVEN

Introduction

this is a good recipe for people who are living a natural no sugar or sweetener lifestyle. goes with frosting recipe this is a good recipe for people who are living a natural no sugar or sweetener lifestyle. goes with frosting recipe
Number of Servings: 8

Ingredients

    Carrots, raw, 1.25 cup, grated
    baking powder, low-sodium, 1tbs
    Apple Juice Concentrate, 1.25 cup
    Raisins, .75 cup, packed
    Cinnamon, ground, .5 tbsp
    Vanilla Extract, .5 tbsp
    Mott's Applesauce, Natural (unsweetened), 1/2 cup
    egg white, fresh, 3 large
    Bobís Red Mill Organic 100% Stone Ground Whole Wheat Pastry Flour, 1.25 cup


Directions

Combine the carrots with half of the juice concentrate in a medium-sized saucepan. Bring to a boil, reduce heat and simmer, covered, until carrots are tender, 15 to 20 minutes. Add the raisins. Let mixture cool. Preheat oven to 350 degrees. Line the cupcake pan. Combine the flour, baking powder, and cinnamon in a large mixing bowl. Add the rest of the juice concentrate, oil, eggs, egg whites, and vanilla; beat just until well mixed. Fold in the carrot and applesauce mixture. Pour batter into prepared cupcake pan. Bake until a knife inserted in the center comes out clean, 25-30 minutes. Cool briefly in the pans, then turn out onto wire racks to cool, frost with cream cheese frosting.

Serving Size: makes 8 cupcakes

Number of Servings: 8

Recipe submitted by SparkPeople user NICHOLESRAVEN.






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