Carrot Cake Spoon Bread (lightened up)
- Number of Servings: 12
Ingredients
3 cups packed finely grated carrots (1 1/4 pounds) 1 C ultragrain flour 1/2 C. old fashioned oats1 Tbl flax seed meal2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon coarse salt 3/4 C egg whites, beaten2 Tbl packed light-brown sugar 1/2 C unsweetened applesauce1/2 C. plain soy milk1 tsp cinnamon1 tsp vanilla1/2 C raisins1/2 C walnuts1 Tbl coconut oil
Preheat oven to 350 degrees. Butter a 2-quart baking dish. In a medium microwave-safe bowl, combine carrots with 3 tablespoons water. Cover with plastic wrap and microwave until tender, 4 minutes. Drain carrots in a fine-mesh sieve. In a large bowl, whisk together dry ingredients. Whisk in wet ingredients until combined. Fold in carrots and transfer mixture to prepared dish. Bake until top is golden brown, edges pull away from sides of dish, and a toothpick inserted in center comes out clean, 55 to 60 minutes. Let cool slightly before serving.
Optional: Serve with a dollop of yogurt
Optional: Serve with a dollop of yogurt
Nutritional Info Amount Per Serving
- Calories: 160.7
- Total Fat: 5.4 g
- Cholesterol: 0.0 mg
- Sodium: 219.3 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 3.4 g
- Protein: 5.4 g
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