Carrot Cake with buttercreme
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
Number of Servings: 1
Ingredients
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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.
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.
Member Ratings For This Recipe
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ARTJAC
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