Hungry Jenny Butter and Sweetener Free Carrot Cake
- Number of Servings: 12
Ingredients
200g carrot, grated1 banana, mashed1 egg, lightly beaten100ml orange juice concentrate75ml vegetable oil1 tsp vanilla essence300g wheat flour2 tsp baking powder2 tsp bicarbonate of soda1 tsp cinnamonPinch of nutmeg 50g slivered almonds50g apples cut into bitsOptional (not part of calorie count): Zest of 1 large orange mixed into cream cheese for topping.
1) Preheat the oven to 355F. Mix the carrot, banana and egg in a bowl. Pour in the orange juice, oil and vanilla stirring in well. Set aside.
2) In a large mixing bowl, sift in the flour, baking powder, soda, cinnamon and nutmeg. Fold in the almonds and fruit.
3) Pour in the wet mixture and fold until everything is just mixed.
4) Transfer to a traybake, evening out the top with a knife. Bake for 30-35 minutes until you can pull a toothpick out clean. Allow to cool.
Serving Size: 12 servings, though you may cut smaller
Number of Servings: 12
Recipe submitted by SparkPeople user MAY1787.
2) In a large mixing bowl, sift in the flour, baking powder, soda, cinnamon and nutmeg. Fold in the almonds and fruit.
3) Pour in the wet mixture and fold until everything is just mixed.
4) Transfer to a traybake, evening out the top with a knife. Bake for 30-35 minutes until you can pull a toothpick out clean. Allow to cool.
Serving Size: 12 servings, though you may cut smaller
Number of Servings: 12
Recipe submitted by SparkPeople user MAY1787.
Nutritional Info Amount Per Serving
- Calories: 191.1
- Total Fat: 7.9 g
- Cholesterol: 13.6 mg
- Sodium: 308.2 mg
- Total Carbs: 25.1 g
- Dietary Fiber: 1.5 g
- Protein: 5.0 g
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