Tasty Carrot Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/2 cup granulated sugar5 egg whites1/2 cup corn oil3/4 cup white flour3/4 whole wheat flour1 - one ounce package Jello cheesecake sugar free, fat free pudding2 tsp. baking powder1 1/2 tsp. baking soda1/4 cup water1 Tbs. cinnamon1/2 tsp. nutmeg1 tsp salt2 cups grated carrots8 ounces unsweetened crushed pineapple
Makes 12 servings. Best made a day ahead. Cover and refrigerate after baking.
Preheat oven to 350. Beat egg whites in large mixing bowl. Add sugar, water, and oil. Sift together dry ingredients. Add slowly to egg mixture, mixing well. Add carrots and pineapple. Mix until well combined. Spray a 13" x 9" pan with begetable spray, flour lightly. Bake approximately 40 minutes. Cool. Remove from pan. Ice with Tasty Carrot Cake Icing. (see recipe.)
Number of Servings: 12
Recipe submitted by SparkPeople user JMMOORE1234.
Preheat oven to 350. Beat egg whites in large mixing bowl. Add sugar, water, and oil. Sift together dry ingredients. Add slowly to egg mixture, mixing well. Add carrots and pineapple. Mix until well combined. Spray a 13" x 9" pan with begetable spray, flour lightly. Bake approximately 40 minutes. Cool. Remove from pan. Ice with Tasty Carrot Cake Icing. (see recipe.)
Number of Servings: 12
Recipe submitted by SparkPeople user JMMOORE1234.
Nutritional Info Amount Per Serving
- Calories: 206.3
- Total Fat: 9.3 g
- Cholesterol: 0.0 mg
- Sodium: 468.2 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 2.1 g
- Protein: 4.1 g
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