Revamped Applesauce Carrot Cake
- Number of Servings: 16
Ingredients
2 Cups Whole Wheat Flour1/2 Cup Splenda2 tsp baking soda2 tsp cinnamon1/2 tsp nutmeg2 tsp Splenda Brown Sugar Blend1/2 tsp salt3/4 cup Mott's No Suagar added applesauce1/4 olive oil3/4 cup Bettern'n Eggs egg sub3 cups Baby carrots; coaresly chooped
1. Mix Dry Ingredients together.
2. In separate bowl combine applesauce, egg substitute andoil. Add to dry ingredients.
after carrots are chopped and add to mixture and mix well.
3.Pour into either 9x13 dish or cupcake pan.
4. Bake in preheated 350 degree oven for about 25 to 30 minutes for cupcakes. A 9x13 make require longer cooking.
Makes 16.
Number of Servings: 16
Recipe submitted by SparkPeople user LDSROSE.
2. In separate bowl combine applesauce, egg substitute andoil. Add to dry ingredients.
after carrots are chopped and add to mixture and mix well.
3.Pour into either 9x13 dish or cupcake pan.
4. Bake in preheated 350 degree oven for about 25 to 30 minutes for cupcakes. A 9x13 make require longer cooking.
Makes 16.
Number of Servings: 16
Recipe submitted by SparkPeople user LDSROSE.
Nutritional Info Amount Per Serving
- Calories: 115.4
- Total Fat: 4.6 g
- Cholesterol: 0.0 mg
- Sodium: 256.5 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 2.2 g
- Protein: 3.3 g
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