Jandoreen's RF Carrot Cake (Testing in Progress)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
2 cups all purpose flour 2 teaspoons baking soda 2 teaspoons cinnamon 1/2 teaspoon salt 9 T (4.5) egg whites 1 cup granulated sugar1/2 cup Splenda for baking 3/4 cup baked sweet potato3/4 cup buttermilk, fat free 2 teaspoons vanilla 1 8oz. can crushed pineapple 2 1/2 cups finely grated carrot 3/4 cup walnuts, chopped 3/4 cup flaked coconut
Preheat oven to 350 degrees farenheit. Sift together flour, soda, cinnamon & salt.
In a separate bowl:
Beat egg whites until fluffy. Beat in sugar, splenda, sweet potato, buttermilk & vanilla. Stir in flour mixture. Stir in pineapple, carrots, nuts and coconut.
Pour batter into lightly greased & floured 9x13 pan. Bake 50-60 minutes; until cake tests done with a toothpick.
Cut into 20 two inch squares.
Number of Servings: 20
Recipe submitted by SparkPeople user LAUREN168.
In a separate bowl:
Beat egg whites until fluffy. Beat in sugar, splenda, sweet potato, buttermilk & vanilla. Stir in flour mixture. Stir in pineapple, carrots, nuts and coconut.
Pour batter into lightly greased & floured 9x13 pan. Bake 50-60 minutes; until cake tests done with a toothpick.
Cut into 20 two inch squares.
Number of Servings: 20
Recipe submitted by SparkPeople user LAUREN168.
Nutritional Info Amount Per Serving
- Calories: 175.3
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 218.8 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 1.7 g
- Protein: 3.6 g
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