Nutritional Info
- Servings Per Recipe: 17
- Amount Per Serving
- Calories: 111.6
- Total Fat: 3.0 g
- Cholesterol: 7.1 mg
- Sodium: 107.3 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 2.1 g
- Protein: 2.2 g
View full nutritional breakdown of Mom's Carrot Cake calories by ingredient
Mom's Carrot Cake
Submitted by: SNARSHIntroduction
Amazing carrot cake recipe with no nuts or eggs. Extremely moist and flavourful. Amazing carrot cake recipe with no nuts or eggs. Extremely moist and flavourful.Number of Servings: 17
Ingredients
-
1½ cups cold water
1 cup shredded carrot
1 cup splenda
⅓ cup brown sugar
¼ cup butter/margarine
1 cup raisins
2 cups flour
1 tsp nutmeg
1 tsp baking soda
1 tsp cinnamon
1 tsp baking powder
¼ tsp cloves
Directions
In a pot combine the water, carrot, splenda & sugar, butter/margarine and raisins.
Bring to boil & simmer for 5 minutes. Cool 4-6 hours (or overnight) or in refrigerator until cool
Once first part has cooled, preheat oven to 300 F. Grease loaf pan & dust lightly with flour. Sift together the remaining dry ingredients and stir in the cooked mixture and put into pan. Bake for 60-65 minutes. Cool for 5 minutes and remove from pan.
* If you want to make muffins its all the same just put it in a muffin pan instead and bake for 25-30 minutes, be sure to grease the pan if you don't you use muffin cup liners. Also the nutritional values here are calculated using splenda but I've done them with all brown sugar as well as all regular sugar and they're as good.
Number of Servings: 17
Recipe submitted by SparkPeople user SNARSH.
Bring to boil & simmer for 5 minutes. Cool 4-6 hours (or overnight) or in refrigerator until cool
Once first part has cooled, preheat oven to 300 F. Grease loaf pan & dust lightly with flour. Sift together the remaining dry ingredients and stir in the cooked mixture and put into pan. Bake for 60-65 minutes. Cool for 5 minutes and remove from pan.
* If you want to make muffins its all the same just put it in a muffin pan instead and bake for 25-30 minutes, be sure to grease the pan if you don't you use muffin cup liners. Also the nutritional values here are calculated using splenda but I've done them with all brown sugar as well as all regular sugar and they're as good.
Number of Servings: 17
Recipe submitted by SparkPeople user SNARSH.
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