Sugar Free Birthday Cake
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 234.5
- Total Fat: 12.1 g
- Cholesterol: 26.9 mg
- Sodium: 221.7 mg
- Total Carbs: 28.5 g
- Dietary Fiber: 4.0 g
- Protein: 6.5 g
View full nutritional breakdown of Sugar Free Birthday Cake calories by ingredient
Introduction
This recipe was emailed to me from Spark People, but there was no way to save it so I had to put it in as a new recipe in order to add it to my cookbooks. This recipe was emailed to me from Spark People, but there was no way to save it so I had to put it in as a new recipe in order to add it to my cookbooks.Number of Servings: 16
Ingredients
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2 1/2 cups grated organic carrots
2 1/2 cups organic apple juice
1 1/2 cups organic raisins (or 3/4 cups raisins and 3/4 cups walnuts)
2 cups organic whole-wheat flour
1/2 cup unrefined organic coconut oil
2 organic cage-free eggs
4 organic cage-free egg whites
1 Tablespoon natural vanilla extract
3/4 cup organic unsweetened applesauce
1/2 cup raw organic wheat germ
2 Tablespoons baking powder
1 Tablespoon ground cinnamon
Directions
1. Preheat to 350 F. Line two 9 inch round cake pans with parchment paper, and spray with non-stick baking spray.
2. Bring the carrots and 1 cup plus 2 TBL apple juice concentrate to boil in a medium saucepan.
3. Lower heat and simmer until tender, about 15 to 20 minutes. Puree in a food processor until smooth.
4. Add the raisins and pulse until finely chopped. Let mixture cool.
5. Combine the flour, wheat germ, baking powder, and cinnamon in a large mixing bowl.
6. Add 1 1/4 cups apple juice concentrate, coconut oil, eggs, egg whites, and vanilla, and beat just until mixed. Fold in the carrot puree and applesauce.
7. Pour the batter into the prepared cake pans.
8. Bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Allow to cool for 5 minutes in the pans, then turn out onto wire racks to cool completely.
9. When cool, frost with cream cheese frosting, if desired.
Makes one double layer 9-inch round cake. (16 servings)
(See http://www.bellaonline.com/articles/art5394.asp for serving sizes of different cakes)
Number of Servings: 16
Recipe submitted by SparkPeople user QUEEN_REINA.
2. Bring the carrots and 1 cup plus 2 TBL apple juice concentrate to boil in a medium saucepan.
3. Lower heat and simmer until tender, about 15 to 20 minutes. Puree in a food processor until smooth.
4. Add the raisins and pulse until finely chopped. Let mixture cool.
5. Combine the flour, wheat germ, baking powder, and cinnamon in a large mixing bowl.
6. Add 1 1/4 cups apple juice concentrate, coconut oil, eggs, egg whites, and vanilla, and beat just until mixed. Fold in the carrot puree and applesauce.
7. Pour the batter into the prepared cake pans.
8. Bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Allow to cool for 5 minutes in the pans, then turn out onto wire racks to cool completely.
9. When cool, frost with cream cheese frosting, if desired.
Makes one double layer 9-inch round cake. (16 servings)
(See http://www.bellaonline.com/articles/art5394.asp for serving sizes of different cakes)
Number of Servings: 16
Recipe submitted by SparkPeople user QUEEN_REINA.