Carrot Cake with buttercreme

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Nutritional Info

Servings Per Recipe: 1
Amount Per Serving
Calories: 355.2

Total Fat: 13.9 g
Cholesterol: 0.8 mg
Sodium: 480.6 mg
Total Carbs: 52.1 g
Dietary Fiber: 9.4 g
Protein: 8.2 g

View full nutritional breakdown of Carrot Cake with buttercreme calories by ingredient

Minutes to Prepare: 30

Minutes to Cook: 50

Number of Servings: 1

Ingredients

150grams fint grated carrot

40 grams skim milk powder

30 g plain flower

1 tspn mixed spices (cinamon, all spice, cardamom)

1 tspn baking powder

1 tspn vanilla

a little 0 calorie sweetner

Butter Creme

30 g minarine (margerine with 40% less fat)

½ vanille corn or a few drops of vanille essence

a little lemon juice and grated lemon rind

15 grams apricot jam (St Dalfour sugar free)

Directions

Mix all the ingredients to the cake together and into a small 1 person cake form.
Bake in a 180c oven for 45-50 minutes.
When the cake is cooled, slice it in half and spread the butter creme mixture over the sugar free jam and sandwich together again.

Number of Servings: 1

Recipe submitted by SparkPeople user RENA1965.