Low-Cal Carrot Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
* Whole Wheat Flour, 2 cup* Baking Powder, 3 tsp* Egg, fresh, 2 large* Splenda, 2/3 cup* Sugar Twin (Granulated Brown), 1/4 cup* Margarine (Light, Becel), 30 gram(s)* Carrots, raw, 300 grams* Milk, 1%, 1/2 cup* Cinnamon, ground, 1 tsp* Nutmeg, ground, 1/4 tsp* Ginger, ground, 1/4 tsp* Allspice, 1/4 tsp* Vanilla Extract, 1 tsp* Apple Sauce (Unsweetened), 2 tbsp
Preheat oven to 350F
Mix wet ingredients
Mix dry ingredients
Combine wet and dry
Bake at 350F for 35 minutes
Number of Servings: 12
Recipe submitted by SparkPeople user MUFFINPANTS.
Mix wet ingredients
Mix dry ingredients
Combine wet and dry
Bake at 350F for 35 minutes
Number of Servings: 12
Recipe submitted by SparkPeople user MUFFINPANTS.
Nutritional Info Amount Per Serving
- Calories: 113.5
- Total Fat: 2.4 g
- Cholesterol: 36.6 mg
- Sodium: 169.4 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 3.3 g
- Protein: 4.4 g