Double - Triple Carrot Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 1/2 cup flour 1 cup whole wheat flour1/2 cup long-cooking oats1/4 cup ground almonds1/2 tbsp baking powder2 tsp baking soda 1 tbsp cinnamon 1/4 tsp salt2 tbsp ground flaxseed1/2 cup boiling water1 egg 2/3 cup sugar 1/2 cup brown sugar3/4 cup low-fat buttermilk 1/2 cup canola oil 1/2 cup applesauce 2/3 cup crushed pineapple with juice 1/2 cup pureed strawberries1 tsp fresh grated ginger1 tbsp vanilla2 cups shredded carrots 1/2 cup chopped macadamia nuts
Preheat oven to 350 F. Grease and flour two 10" pans.
Whisk together flours, oats, almonds, baking powder, baking soda, cinnamon and salt. Set aside.
In another bowl, combine flax seed and water. Let stand 10 minutes.
Add egg and sugars and beat until creamy.
Beat in buttermilk, oil, applesauce, pineapple, strawberries, ginger and vanilla.
Gently but thoroughly beat in flour mixture.
Fold in carrots and chopped macadamia nuts.
Bake 50 minutes, or until tests done.
Allow to cool 1 hour minimum before turning out of pans and cooling completely.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Whisk together flours, oats, almonds, baking powder, baking soda, cinnamon and salt. Set aside.
In another bowl, combine flax seed and water. Let stand 10 minutes.
Add egg and sugars and beat until creamy.
Beat in buttermilk, oil, applesauce, pineapple, strawberries, ginger and vanilla.
Gently but thoroughly beat in flour mixture.
Fold in carrots and chopped macadamia nuts.
Bake 50 minutes, or until tests done.
Allow to cool 1 hour minimum before turning out of pans and cooling completely.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 264.7
- Total Fat: 11.9 g
- Cholesterol: 13.7 mg
- Sodium: 54.6 mg
- Total Carbs: 37.0 g
- Dietary Fiber: 3.0 g
- Protein: 4.5 g
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