Carrot Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 large egg whites1]2 cup unsweetened apple sauce1/2 cup unsweetend canned pumpkin1/2 cup low fat soy milk or skim milk2 tsp vanilla extract1 1/2 cups whole wheat flour3/4 cups granulated xylitol (or other sugar)2 tsp baking powder2 tsp ground cinnamon2 cups grated carrots
Preheat oven to 350 degrees. Spray tube cake pan with PAM or other cooking spray.
Combine first five ingredients and beat with electric mixer on medium speed until well blended. Add remaining ingredients, except carrots, and continue beating until well blended. If batter seems too thic, add a little water. Stir in carrots.
Pour batter into prepared pan and bake until inserted toothpick comes out clean (50-60 minutes, but can vary more based on type of pan used and individual oven variences). Cool in pan for about 10 minutes and then carefully run a knife around side of pan to loosen. Turn cake out on to a cooling rack.
Number of Servings: 12
Recipe submitted by SparkPeople user NANCYJAC.
Combine first five ingredients and beat with electric mixer on medium speed until well blended. Add remaining ingredients, except carrots, and continue beating until well blended. If batter seems too thic, add a little water. Stir in carrots.
Pour batter into prepared pan and bake until inserted toothpick comes out clean (50-60 minutes, but can vary more based on type of pan used and individual oven variences). Cool in pan for about 10 minutes and then carefully run a knife around side of pan to loosen. Turn cake out on to a cooling rack.
Number of Servings: 12
Recipe submitted by SparkPeople user NANCYJAC.
Nutritional Info Amount Per Serving
- Calories: 104.8
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 34.7 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 7.6 g
- Protein: 3.6 g
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