SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 174.6
  • Total Fat: 11.6 g
  • Cholesterol: 0.1 mg
  • Sodium: 199.5 mg
  • Total Carbs: 17.8 g
  • Dietary Fiber: 1.3 g
  • Protein: 1.9 g

View full nutritional breakdown of Carrot Cake calories by ingredient
Report Inappropriate Recipe

Carrot Cake

Submitted by: MAEBEALL
Carrot Cake

Introduction

I used my pans for small cheesecake bites and made 24 1.5 inch square pieces. They only took 22 minutes to bake! I used my pans for small cheesecake bites and made 24 1.5 inch square pieces. They only took 22 minutes to bake!
Number of Servings: 16

Ingredients

    Step1
    Whole Wheat Flour, 0.5 cup
    Baking Soda, 1 tsp
    Baking Powder, 1 tsp
    Cinnamon, ground, 1 tsp
    Allspice, 1 tsp
    Nutmeg, ground, .5 tsp
    Salt, .5 tsp

    Step 2
    Safflower Oil, 1/3 cup
    Egg substitute, liquid (Egg Beaters), 1/3 cup
    Agave Syrup, .5 cup
    Pineapple Juice, .5 cup

    Step 3
    Walnuts, .5 cup, chopped
    Carrots, raw, 1.5 cup, grated
    Raisins, .5 cup, packed

Directions

In a mixing bowl, combine dry ingredients in Step 1 and blend together. Add the ingredients in Step 2 into mixing bowl of Step 1. Nest mix in the ingredients in Step 3 into the already moist ingredients. Beat until well blended.

Spray 8x8 bakin pan with non-stick cooking spray and lightly flour.Pour cake mixture into the pan.

Bake at 350 for 35 minutes, or until a wooden pick or cake tester inserted in center cones out clean. Place cake in pan on a rack to cool.

Frost the cooled cake with Cashew Creme Frosting and sprinkle with chopped nuts, pressing into the frosting very lightly.

Number of Servings: 16

Recipe submitted by SparkPeople user MAEBEALL.





TAGS:  Desserts |

Great Stories from around the Web


Rate This Recipe