Carrot squash cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
2 eggs, 3/4 cup shredded carrots, 3/4 cup shredded green squash1/2 cup extra virgin olive oil1/4 cup rice milk1/4 tsp. salt1/2 tsp ground cinnamon1/2 tsp. ground ginger1/8 tsp. ground clovespinch of ground nutmeg1 cup of demerara sugar1 cup whole wheat flour1 tsp baking soda1/2 tsp baking powder1/2 cup chocolate chips
Beat together in a large bowl the eggs, carrots and squash, olive oil, until nice and foamy. Add the rice milk, and spices and mix well. Now add the flour, baking soda, and baking powder, mix well, and now add the chocolate chips.
Bake in an 8x8 square pan for 50 minutes at 175 Celcius.
Serving Size: 16- 2 inch square pieces
Number of Servings: 1
Recipe submitted by SparkPeople user RAANANA09.
Bake in an 8x8 square pan for 50 minutes at 175 Celcius.
Serving Size: 16- 2 inch square pieces
Number of Servings: 1
Recipe submitted by SparkPeople user RAANANA09.
Nutritional Info Amount Per Serving
- Calories: 0.0
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 0.0 mg
- Total Carbs: 0.0 g
- Dietary Fiber: 0.0 g
- Protein: 0.0 g
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