Muffin Madness - Carrot Cake

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 181.6
  • Total Fat: 4.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 139.6 mg
  • Total Carbs: 19.0 g
  • Dietary Fiber: 4.4 g
  • Protein: 14.6 g

View full nutritional breakdown of Muffin Madness - Carrot Cake calories by ingredient


Introduction

Comfort food at it's healthiest! Comfort food at it's healthiest!
Number of Servings: 1

Ingredients

    Ingredients:
    3 tsp. Egg White Powder (*or 3 egg whites)
    6 Tbs. Cool Water (*omit if using real or liquid whites)
    ~Whisk until frothy

    Add:
    1 Tbs. Pure Pumpkin (*or applesauce)
    1/4 cup Unsweetened Milk (*I used Flax)
    3 Baby Carrots, finely grated
    1 tsp. Vanilla
    1 tsp. Sweet Leaf Stevia (*or your choice)
    2 Tbs. Coconut Flour
    2 Tbs. Flour (*I used low fat soy flour)
    1 tsp. Ground Flax
    1 tsp. Baking Powder
    1 tsp. Pumpkin Pie Spice
    Pinch of Salt
    ~Stir until almost smooth, it should be the consistency of cake batter.

    Pour batter into prepared baking pan or dish.
    Bake for 25-30 minutes.

Tips

~SUBSTITUTIONS~
*Be sure to adjust the nutrients if you make any substitutions.
*The calorie/Fat/Carb/Protein listed here is based on what I used.


Directions

Preheat oven to 350. Grease small bundt pan or large muffin tin. (It will need to be about a 2-cup capacity)

Serving Size: 1-Large Muffin or Mini Bundt

Number of Servings: 1

Recipe submitted by SparkPeople user RUNFOR3POINT1.