Carrot Ginger Cake Make Over

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 12
Ingredients
1/2 C spelt flour1/2 C kamut flour1 1/2 tsp baking powder1 1/2tsp egg-free egg replacer (tapioca starch)2/3 C honey2 tbsp butter1 large carrot, finely shredded1/4 tsp cinnamon1/4 tsp dry powdered ginger1/4 tsp allspice1/2 tsp vanilla1/4 C almond milk1 tbsp fresh ginger, finely shredded.
Directions
Take butter out of refrigerator. Cut into small cubes. Place in large mixing bowl. Add flours, baking powder, tapioca starch, honey, cinnamon, powdered ginger, allspice, vanilla and almond milk. Shred carrot and fresh ginger (food processor works great!). Add to mixing bowl. Mix cake batter all together. Pour into greased cake pan or cupcake tray with liners.

Bake in 350F oven for 25 minutes. Toothpick test to check doneness.

Serving Size: Makes 12 muffins or 1-9" cake

Number of Servings: 12

Recipe submitted by SparkPeople user SMOOISHNESS.

Servings Per Recipe: 12
Nutritional Info Amount Per Serving
  • Calories: 112.4
  • Total Fat: 2.2 g
  • Cholesterol: 5.1 mg
  • Sodium: 81.1 mg
  • Total Carbs: 23.8 g
  • Dietary Fiber: 1.3 g
  • Protein: 1.3 g

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