single serve carrot cake
- Number of Servings: 1
Ingredients
CAKE: 1/4 cup flour 1/2 tsp cinnamon 1/8 tsp pumpkin pie spice (optional) 1/4 tsp baking powder 1/8 tsp baking soda 1/8 tsp salt 1 egg white 1.5 tablespoons splenda brown sugar 1 tablespoon sugar or splenda 1/3 cup canned carrots, drained (or steamed carrots, peeled) (for a variation, sub with pumpkin) (60g) 2 tablespoon Unsweetened almond breeze, vanilla 1/4 tsp pure vanilla extract
In a small bowl, mix dry ingredients (not carrots). If you have a blender (or Magic Bullet), mix all wet ingredients and blend. (Option for those without a blender: simply fork-mash the carrots very well before combining with the other wet ingredients.) Then mix dry into wet and stir. Pour into greased ramekins, a little dish, or a mug. (I used two 1/2-cup ramekins.) If using the microwave, cook for 1 minute 20 seconds (or more or less, depending on the strength of your microwave). Or you can cook this in the oven at 350F for around 10 minutes. Let cool before trying to pop out. Serves 1-2.
Serving Size: 1
Number of Servings: 1
Recipe submitted by SparkPeople user TAYLA1193.
Serving Size: 1
Number of Servings: 1
Recipe submitted by SparkPeople user TAYLA1193.
Nutritional Info Amount Per Serving
- Calories: 247.0
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 679.0 mg
- Total Carbs: 49.6 g
- Dietary Fiber: 4.4 g
- Protein: 8.9 g
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