Mama CD's High Fibre Carrot Cake

Name: Mama CD''s High Fibre Carrot Cake Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 18
Ingredients: 1.5 cups whole wheat flour; 1 cup bran; 2 tsp baking powder; 2 tsp cinnamon; 1 tsp baking soda; pinch salt; 3/4 cup white sugar; 3/4 cup brown sugar; 3 eggs; 3/4 c butter or margarine; 1 tsp vanilla; 2 cupsgrated carrots; 1 cup drained crushed canned pineapple; 1/2 cup flax meal (or substitute: ground or chopped nuts); Icing:; 1 pkg cream cheese softened; 1/4 cup butter softened; 1/2 tsp vanilla; 1 cup icing sugar; For a low carb version use splenda and at least half soya flour in recipe.

Minutes to Prepare: 10
Minutes to Cook: 45

Number of Servings: 18

Ingredients

1.5 cups whole wheat flour1 cup bran2 tsp baking powder2 tsp cinnamon1 tsp baking sodapinch salt3/4 cup white sugar3/4 cup brown sugar3 eggs3/4 c butter or margarine1 tsp vanilla2 cupsgrated carrots1 cup drained crushed canned pineapple1/2 cup flax meal (or substitute: ground or chopped nuts)Icing:1 pkg cream cheese, softened1/4 cup butter, softened1/2 tsp vanilla1 cup icing sugarFor a low carb version, use splenda and at least half soya flour in recipe.

Directions

Grease and flour 13- x 9-inch (3.5 L) metal cake pan; set aside.

In large bowl, whisk together dry ingredients. In separate bowl, beat together sugars, eggs, oil and vanilla until smooth; pour over flour mixture and stir just until moistened. Stir in carrots, pineapple.
Spread in prepared 13" x 9" metal pan.

Bake in centre of 350�F (180�C) oven for 40 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack.

Icing: In bowl, beat cream cheese with butter and vanilla until smooth. Beat in icing sugar, one-third at a time, until smooth. Spread over top of cooled cake.

serves 18

Number of Servings: 18

Recipe submitted by SparkPeople user MAMA_CD.

Servings Per Recipe: 18

Nutritional Info Amount Per Serving

Calories: 310.0
Total Fat: 16.9 g
Cholesterol: 77.3 mg
Sodium: 195.2 mg
Total Carbs: 38.4 g
Dietary Fiber: 4.1 g
Protein: 4.8 g

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