Jandoreen's RF Carrot Cake (Testing in Progress)
 Recipe){kind=link}
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
Introduction
Reduced Fat/Sugar Version Reduced Fat/Sugar VersionNumber of Servings: 20
Ingredients
-
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
Directions
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.
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.