Carrot Ginger Cake Make Over

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 112.4
  • Total Fat: 2.2 g
  • Cholesterol: 5.1 mg
  • Sodium: 81.1 mg
  • Total Carbs: 23.8 g
  • Dietary Fiber: 1.3 g
  • Protein: 1.3 g

View full nutritional breakdown of Carrot Ginger Cake Make Over calories by ingredient
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Delicious carrot cake made over to suit my allergies Delicious carrot cake made over to suit my allergies
Number of Servings: 12


    1/2 C spelt flour
    1/2 C kamut flour
    1 1/2 tsp baking powder
    1 1/2tsp egg-free egg replacer (tapioca starch)
    2/3 C honey
    2 tbsp butter
    1 large carrot, finely shredded
    1/4 tsp cinnamon
    1/4 tsp dry powdered ginger
    1/4 tsp allspice
    1/2 tsp vanilla
    1/4 C almond milk
    1 tbsp fresh ginger, finely shredded.


Take butter out of refrigerator. Cut into small cubes. Place in large mixing bowl. Add flours, baking powder, tapioca starch, honey, cinnamon, powdered ginger, allspice, vanilla and almond milk. Shred carrot and fresh ginger (food processor works great!). Add to mixing bowl. Mix cake batter all together. Pour into greased cake pan or cupcake tray with liners.

Bake in 350F oven for 25 minutes. Toothpick test to check doneness.

Serving Size: Makes 12 muffins or 1-9" cake

Number of Servings: 12

Recipe submitted by SparkPeople user SMOOISHNESS.

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