Carrot squash cake

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

View full nutritional breakdown of Carrot squash cake calories by ingredient
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Tina's own cake! Tina's own cake!
Number of Servings: 1


    2 eggs, 3/4 cup shredded carrots, 3/4 cup shredded green squash
    1/2 cup extra virgin olive oil
    1/4 cup rice milk
    1/4 tsp. salt
    1/2 tsp ground cinnamon
    1/2 tsp. ground ginger
    1/8 tsp. ground cloves
    pinch of ground nutmeg
    1 cup of demerara sugar
    1 cup whole wheat flour
    1 tsp baking soda
    1/2 tsp baking powder
    1/2 cup chocolate chips


Can be doubled and be put into a 9x13 pan.


Beat together in a large bowl the eggs, carrots and squash, olive oil, until nice and foamy. Add the rice milk, and spices and mix well. Now add the flour, baking soda, and baking powder, mix well, and now add the chocolate chips.
Bake in an 8x8 square pan for 50 minutes at 175 Celcius.

Serving Size: 16- 2 inch square pieces

Number of Servings: 1

Recipe submitted by SparkPeople user RAANANA09.

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