Berta's Lite Carrot Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
1 1/2 cup whole wheat pastry flour1/2 + 2 T cup granulated sugar1/2 + 2 T Splenda, granular1/2 cups sweetened flaked coconut1/3 cup chopped pecans1/3 cup raisins2 t baking soda1 t salt2 t ground cinnamon1/2 c unsweetened applesauce2 large eggs2 c grated carrots20 oz can crushed pineapple, drainedcooking spray
To prepare cake, lightly spoon flour into dry measuring cups; level with knife. Combine flour, sugar, Splenda, coconut, pecans, raisins, baking soda, salt and cinnamon in a large bowl; well with a whisk. Combine applesauce and eggs; whisk well. Stir egg mixture, grated carrot and pineapple into flour mixture. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350 degrees for 35 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely on a wire rack.
Frost with Berta's Lite cream cheese frosting, if desired.
Serving Size: 18
Number of Servings: 18
Recipe submitted by SparkPeople user LUVSBULLDOGS.
Frost with Berta's Lite cream cheese frosting, if desired.
Serving Size: 18
Number of Servings: 18
Recipe submitted by SparkPeople user LUVSBULLDOGS.
Nutritional Info Amount Per Serving
- Calories: 115.2
- Total Fat: 3.5 g
- Cholesterol: 20.6 mg
- Sodium: 20.6 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 5.2 g
- Protein: 2.4 g
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