Sugar Free Carrot Cake
- Number of Servings: 16
Ingredients
6 egg whites1 cup unsweetened applesauce2/3 cup canola oil1/4 cup water3 cups flour1 Tbl. baking powder1 teas. baking soda 1 teas. salt2 teas. cinnamon1/4 teas. nutmeg2 cups raisins2 cups carrots (shredded)
Preheat oven to 350 degrees.
Put raisins in warm water to plump. Meanwhile, grate the carrots and prepare your cupcake pans.
Stir together egg, apple sauce, oil, and water. Set aside. Sift together dry ingredients: flour, baking powder, baking soda, salt cinnamon, and nutmeg.
Gently stir wet ingredients into dry ingredients just until moistened. Drain raisins. Fold carrots and raisins into flour mixture.
Pour into pans and bake at 350 degrees for 25 to 30 minutes, or until cupcake test done.
Cool and frost with sugar-free cream cheese frosting.
Serving Size: 16 cupcakes
Number of Servings: 16
Recipe submitted by SparkPeople user WENDYBOG.
Put raisins in warm water to plump. Meanwhile, grate the carrots and prepare your cupcake pans.
Stir together egg, apple sauce, oil, and water. Set aside. Sift together dry ingredients: flour, baking powder, baking soda, salt cinnamon, and nutmeg.
Gently stir wet ingredients into dry ingredients just until moistened. Drain raisins. Fold carrots and raisins into flour mixture.
Pour into pans and bake at 350 degrees for 25 to 30 minutes, or until cupcake test done.
Cool and frost with sugar-free cream cheese frosting.
Serving Size: 16 cupcakes
Number of Servings: 16
Recipe submitted by SparkPeople user WENDYBOG.
Nutritional Info Amount Per Serving
- Calories: 246.8
- Total Fat: 9.4 g
- Cholesterol: 0.0 mg
- Sodium: 348.9 mg
- Total Carbs: 37.8 g
- Dietary Fiber: 2.1 g
- Protein: 5.1 g
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