GF Carrot - citrus cake

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 150.3
  • Total Fat: 4.9 g
  • Cholesterol: 17.9 mg
  • Sodium: 61.2 mg
  • Total Carbs: 24.3 g
  • Dietary Fiber: 0.9 g
  • Protein: 1.7 g

View full nutritional breakdown of GF Carrot - citrus cake calories by ingredient


Introduction

Throw in whatever you've got. The great taste comes from throwing in a grapefruit and an orange - peel and all. Easily fat free, gluten free, and totally yummy. It's even better the next day, when the citrus and carrot cake flavours have had a chance to mingle.
My hubby likes it best with a dollop of cream cheese icing (I use fat free ricotta http://recipes.sparkpeople.com/recipe-deta
il.asp?recipe=1092403&ff=1 , so you can still enjoy for about 200 calories) Throw in whatever you've got. The great taste comes from throwing in a grapefruit and an orange - peel and all. Easily fat free, gluten free, and totally yummy. It's even better the next day, when the citrus and carrot cake flavours have had a chance to mingle.
My hubby likes it best with a dollop of cream cheese icing (I use fat free ricotta http://recipes.sparkpeople.com/recipe-deta
il.asp?recipe=1092403&ff=1 , so you can still enjoy for about 200 calories)
Number of Servings: 24

Ingredients

    2 c GF flour,
    1/3 c cottage cheese + 1/3 c whey (substitute milk or water for whey, or 2/3 c yogurt, cottage cheese, or applesauce for combo)
    **Note - you could also substitute leftover cooked quinoa or GF oatmeal for the above - use ~ 3/4 c. GF flour and omit the cottage cheese combo.
    1 orange + 1 grapefruit pureed, peel on
    2 c grated carrots
    1 c. sucanat (or substitute brown sugar)
    1/3 c oil (optional - omit if following as written, but you'll need it if substituting cooked quinoa or oats, or if substituting applesauce for cottage cheese)
    1 tsp vanilla
    1 tsp gelatin
    1 tsp egg replacer (powdered)
    2 eggs
    2 tsp baking powder
    1 tsp cinnamon + 1/2 tsp nutmeg, allspice (cloves)
    1 c raisins
    1/2 c walnuts

Directions

Grate the carrots in a food processor. With the grater attachment still in tact, process the whole grapefruit and whole orange, including peel. Set aside.
In separate cream butter and sugar Add remaining wet ingredients. Add dry ingredients and mix until smooth. Add carrot and citrus mixture, raisins and nuts. Blend thoroughly. Pour into a 9x13 pan and bake at 350 for about 1 hr.

Number of Servings: 24

Recipe submitted by SparkPeople user JELLYBEAN007.