Vegan With a Vengeance: Low-Fat Vegan Carrot Cake Brownies

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 126.4
  • Total Fat: 3.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 159.6 mg
  • Total Carbs: 23.0 g
  • Dietary Fiber: 0.8 g
  • Protein: 2.0 g

View full nutritional breakdown of Vegan With a Vengeance: Low-Fat Vegan Carrot Cake Brownies calories by ingredient
Report Inappropriate Recipe

Submitted by:

Introduction

Modified from 'Vegan With A Vengeance' Coconut-Ginger-Macadamia-Carrot Cake.

Substituted 1/2 cup unsweetened applesauce for oil. Eliminated sugar, coconut, ginger and macadamia nuts. Used 6 ounces pineapple juice, and 2 3/4 cups flour.
Modified from 'Vegan With A Vengeance' Coconut-Ginger-Macadamia-Carrot Cake.

Substituted 1/2 cup unsweetened applesauce for oil. Eliminated sugar, coconut, ginger and macadamia nuts. Used 6 ounces pineapple juice, and 2 3/4 cups flour.

Number of Servings: 18

Ingredients

    * Cinnamon, ground, 2 tbsp
    * Nutmeg, ground, 0.50 tbsp
    * Vanilla Extract, 2 tsp
    * Canola Oil, 0.25 cup
    * Applesauce, unsweetened, 0.25 cup
    * Carrots, raw, 2 cup, grated
    * Baking Powder, 1 tbsp
    * Baking Soda, 1 tsp
    * Maple Syrup, 0.50 cup
    * Dole 100% Juice, Pineapple Orange Juice, 6 oz
    * *Gold Medal Unbleached All-Purpose Flour, 2.75 cup

Directions



Number of Servings: 18

Recipe submitted by SparkPeople user GENEVIEVE34.

Rate This Recipe