Jandoreen's RF Carrot Cake (Testing in Progress)

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 175.3
  • Total Fat: 4.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 218.8 mg
  • Total Carbs: 30.5 g
  • Dietary Fiber: 1.7 g
  • Protein: 3.6 g

View full nutritional breakdown of Jandoreen's RF Carrot Cake (Testing in Progress) calories by ingredient
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Reduced Fat/Sugar Version Reduced Fat/Sugar Version
Number of Servings: 20


    2 cups all purpose flour
    2 teaspoons baking soda
    2 teaspoons cinnamon
    1/2 teaspoon salt
    9 T (4.5) egg whites
    1 cup granulated sugar
    1/2 cup Splenda for baking
    3/4 cup baked sweet potato
    3/4 cup buttermilk, fat free
    2 teaspoons vanilla
    1 8oz. can crushed pineapple
    2 1/2 cups finely grated carrot
    3/4 cup walnuts, chopped
    3/4 cup flaked coconut


Preheat oven to 350 degrees farenheit. Sift together flour, soda, cinnamon & salt.
In a separate bowl:
Beat egg whites until fluffy. Beat in sugar, splenda, sweet potato, buttermilk & vanilla. Stir in flour mixture. Stir in pineapple, carrots, nuts and coconut.
Pour batter into lightly greased & floured 9x13 pan. Bake 50-60 minutes; until cake tests done with a toothpick.
Cut into 20 two inch squares.

Number of Servings: 20

Recipe submitted by SparkPeople user LAUREN168.

TAGS:  Desserts |

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