Sugar Free Carrot Cake
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 246.8
- Total Fat: 9.4 g
- Cholesterol: 0.0 mg
- Sodium: 348.9 mg
- Total Carbs: 37.8 g
- Dietary Fiber: 2.1 g
- Protein: 5.1 g
View full nutritional breakdown of Sugar Free Carrot Cake calories by ingredient
Number of Servings: 16
Ingredients
-
6 egg whites
1 cup unsweetened applesauce
2/3 cup canola oil
1/4 cup water
3 cups flour
1 Tbl. baking powder
1 teas. baking soda
1 teas. salt
2 teas. cinnamon
1/4 teas. nutmeg
2 cups raisins
2 cups carrots (shredded)
Directions
Preheat oven to 350 degrees.
Put raisins in warm water to plump. Meanwhile, grate the carrots and prepare your cupcake pans.
Stir together egg, apple sauce, oil, and water. Set aside. Sift together dry ingredients: flour, baking powder, baking soda, salt cinnamon, and nutmeg.
Gently stir wet ingredients into dry ingredients just until moistened. Drain raisins. Fold carrots and raisins into flour mixture.
Pour into pans and bake at 350 degrees for 25 to 30 minutes, or until cupcake test done.
Cool and frost with sugar-free cream cheese frosting.
Serving Size: 16 cupcakes
Number of Servings: 16
Recipe submitted by SparkPeople user WENDYBOG.
Put raisins in warm water to plump. Meanwhile, grate the carrots and prepare your cupcake pans.
Stir together egg, apple sauce, oil, and water. Set aside. Sift together dry ingredients: flour, baking powder, baking soda, salt cinnamon, and nutmeg.
Gently stir wet ingredients into dry ingredients just until moistened. Drain raisins. Fold carrots and raisins into flour mixture.
Pour into pans and bake at 350 degrees for 25 to 30 minutes, or until cupcake test done.
Cool and frost with sugar-free cream cheese frosting.
Serving Size: 16 cupcakes
Number of Servings: 16
Recipe submitted by SparkPeople user WENDYBOG.