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

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 224.9
  • Total Fat: 6.9 g
  • Cholesterol: 35.6 mg
  • Sodium: 294.9 mg
  • Total Carbs: 36.0 g
  • Dietary Fiber: 5.0 g
  • Protein: 8.0 g

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

Healthy Carrot Cake

Submitted by: GRAMMYEAC


Number of Servings: 12

Ingredients

    Ingredients:
    2 1/2 cups grated organic carrots
    2 1/2 cups organic apple juice
    1 1/2 cups organic raisins (or 3/4 cup raisins and 3/4 cup walnuts)
    2 cups organic whole-wheat flour
    1/2 cup unrefined organic coconut oil
    2 organic, cage-free eggs
    4 organic, cage-free egg whites
    1 tablespoon natural vanilla extract
    3/4 cup organic unsweetened applesauce
    1/2 cup raw organic wheat germ
    2 Tbsp baking powder
    1 Tbsp ground cinnamon

Directions

nstructions:
Preheat oven to 350 degrees F. Line two 9-inch, round cake pans with parchment paper, and spray with non-stick baking spray.
Bring the carrots and 1 cup plus 2 tablespoons apple juice concentrate to boil in a medium saucepan.
Lower heat and simmer until tender, about 15 to 20 minutes. Puree in a food processor until smooth.
Add the raisins and pulse until finely chopped. Let mixture cool.
Combine the flour, wheat germ, baking powder, and cinnamon in a large mixing bowl.
Add 1 1/4 cups apple juice concentrate, coconut oil, eggs, egg whites, and vanilla, and beat just until mixed. Fold in the carrot puree and applesauce.
Pour the batter into the prepared cake pans.
Bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Allow to cool for 5 minutes in the pans, then turn out onto wire racks to cool completely.
When cool, frost with cream cheese frosting, if desired.
(Makes 1 double-layer 9-inch round cake)

Number of Servings: 12

Recipe submitted by SparkPeople user GRAMMYEAC.






Great Stories from around the Web


Rate This Recipe