Healthy Carrot Cake
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 101.9
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 173.1 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 3.5 g
- Protein: 5.1 g
View full nutritional breakdown of Healthy Carrot Cake calories by ingredient
Number of Servings: 8
Ingredients
-
1¼ cups white whole wheat flour
¾ cup stevia
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
1 cup light soy milk
0.5 large banana
2 tsp vanilla extract
2 cups shredded carrots, 6 carrots
170g low fat greek yogurt (queso fresco batido)
½ cup stevia
Directions
Adapted from Foodie Fiasco
Preheat oven to 350°F. Grease an 8-inch cake pan and set aside.
In a large bowl, combine the flour, erythritol or sugar, baking soda, salt, and cinnamon. Add in the almond milk, applesauce, and vinegar until the batter is uniform and no pockets of flour remain. Take care not to over stir. Scoop ½ cup of the batter into another bowl and set aside. Stir the vanilla extract into the main bowl of batter. Fold in the shredded carrots.
Pour the batter into the prepared cake pan. Bake in the oven at 350°F for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before frosting.
Meanwhile, add the yogurt and powdered sugar or erythritol to the reserved ½ cup batter and stir until completely combined. Pour the glaze over the cooled cake and devour.
Serving Size: makes 8 servings
Preheat oven to 350°F. Grease an 8-inch cake pan and set aside.
In a large bowl, combine the flour, erythritol or sugar, baking soda, salt, and cinnamon. Add in the almond milk, applesauce, and vinegar until the batter is uniform and no pockets of flour remain. Take care not to over stir. Scoop ½ cup of the batter into another bowl and set aside. Stir the vanilla extract into the main bowl of batter. Fold in the shredded carrots.
Pour the batter into the prepared cake pan. Bake in the oven at 350°F for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before frosting.
Meanwhile, add the yogurt and powdered sugar or erythritol to the reserved ½ cup batter and stir until completely combined. Pour the glaze over the cooled cake and devour.
Serving Size: makes 8 servings