Clean eating carrot cake

Name: Clean eating carrot cake Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 10
Ingredients: 350 grams Carrots raw; 250 gram(s) Self-Raising Whole Wheat Flour (by SPARK4CHARLI); 1 tbsp Cider Vinegar; 1 tsp Cinnamon ground; 1 tsp Vanilla Extract; 5 tbsp Shredded Coconut Unsweetened (Bob's Red Mill); 1 cup mashed Banana fresh; 4 oz yogurt Greek Gods Poseidon Greek Yogurt nonfat plain; 40 gram(s) Erythritol - adjusted for 0 carbs (by SCRAPPYMELLA)

Minutes to Prepare: 10
Minutes to Cook: 50

Number of Servings: 10

Ingredients

350 grams Carrots, raw 250 gram(s) Self-Raising Whole Wheat Flour (by SPARK4CHARLI) 1 tbsp Cider Vinegar 1 tsp Cinnamon, ground 1 tsp Vanilla Extract 5 tbsp Shredded Coconut Unsweetened (Bob's Red Mill) 1 cup, mashed Banana, fresh 4 oz yogurt Greek Gods Poseidon Greek Yogurt nonfat plain 40 gram(s) Erythritol - adjusted for 0 carbs (by SCRAPPYMELLA)

Directions

Mix yogurt with vinegar. In the meanwhile preheat oven at 180. shred your carrots. mix dry ingredients. Lightly grease a loaf pan. mash your banana. Add in a blender, the yoguty and the banana until smooth. incorporate dry ingredients. Mix all together, pour into loaf pan and bake for 40-50 min (depending) until a toothpick inserted comes out clean. allow to cool completely, unmold and enjoy

Serving Size: 1 loaf

Number of Servings: 10

Recipe submitted by SparkPeople user INSEARCH4LOWCAL.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 137.4
Total Fat: 2.4 g
Cholesterol: 0.5 mg
Sodium: 35.8 mg
Total Carbs: 25.8 g
Dietary Fiber: 2.2 g
Protein: 4.3 g

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