Carrot Layer Cake Recipe
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 189.1
- Total Fat: 9.8 g
- Cholesterol: 0.0 mg
- Sodium: 289.9 mg
- Total Carbs: 36.4 g
- Dietary Fiber: 21.3 g
- Protein: 9.1 g
View full nutritional breakdown of Carrot Layer Cake Recipe calories by ingredient
Introduction
Attempting to create a healthy version of one of my favorite carrot cakes. Attempting to create a healthy version of one of my favorite carrot cakes.Number of Servings: 16
Ingredients
-
Egg - Eggbeaters, 1.25 cup
Almond Flour, 2 cup
jay robb whey protein powder vanilla 1/2 cup (approx 1 1/3 scoops)
Oikos Organic Greek Yogurt, Plain, 8 oz
Applesauce, sweetened, 1 cup
*Erythritol 1 1/2 Cups
Carrots, raw, 2 cup, grated
Raisins, 1 cup, packed
Dole - Crushed Pineapple in 100% Pineapple Juice, 1 8 oz tin (drain about 1 tsp of the juice)
coconut , sweetened, flaked, 8 serving
Cinnamon, ground, 3 tsp
Salt, 1/4 tsp
Baking Soda, 2 tsp
Baking Powder, 1 tsp
Xanthum Gum, 3/4 tsp
Tips
You can use 5 eggs instead of the egg beaters.
Frost with cream cheese frosting. Use your favorite recipes but use powdered erythritol instead of powdered sugar.
Directions
Directions:
1. Preheat oven to 325 degrees F (175 degrees C). Grease and flour 2 9 inch pans.
2. In a medium bowl, sift together flour, baking soda, baking powder, salt. xanthum gum and cinnamon. Set aside.
3. In a large bowl, combine egg beaters, yogurt, applesauce, erythritol and vanilla. Mix well. Add flour mixture and mix well.
4. Add shredded carrots, coconut, pineapple and raisins to mixture and blend.
6. Pour into 2 prepared 9 inch pans, and bake at 325 degrees F for 1 hour. Check with toothpick.
7. Allow to cool for at least 20 minutes before serving.
Serving Size: Makes 16 servings
1. Preheat oven to 325 degrees F (175 degrees C). Grease and flour 2 9 inch pans.
2. In a medium bowl, sift together flour, baking soda, baking powder, salt. xanthum gum and cinnamon. Set aside.
3. In a large bowl, combine egg beaters, yogurt, applesauce, erythritol and vanilla. Mix well. Add flour mixture and mix well.
4. Add shredded carrots, coconut, pineapple and raisins to mixture and blend.
6. Pour into 2 prepared 9 inch pans, and bake at 325 degrees F for 1 hour. Check with toothpick.
7. Allow to cool for at least 20 minutes before serving.
Serving Size: Makes 16 servings