Low Fat Maple Carrot Cake

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Nutritional Info

Servings Per Recipe: 15
Amount Per Serving
Calories: 204.6

Total Fat: 5.1 g
Cholesterol: 9.3 mg
Sodium: 456.8 mg
Total Carbs: 36.6 g
Dietary Fiber: 3.2 g
Protein: 5.3 g

View full nutritional breakdown of Low Fat Maple Carrot Cake calories by ingredient

Introduction

Moist carrot cake with maple syrup, applesauce, whole wheat flour, and almonds. Moist carrot cake with maple syrup, applesauce, whole wheat flour, and almonds.

Minutes to Prepare: 10

Minutes to Cook: 40

Number of Servings: 15

Ingredients

Low-fat Maple Syrup Carrot Cake

2 c. whole wheat flour (can substitute up to 1/3 c. of soy flour), organic

2 tsp. baking soda

2 tsp. baking powder

2 tsp. cinnamon

1 tsp. salt

2 c. grated carrots, organic (about 4 large carrots)

1 c. skim, soy, or rice milk, organic

1 ½ c. applesauce, homemade or organic

1 c. maple syrup, homemade

½ c. chopped almonds or walnuts (optional)

Maple Syrup Frosting

1 8-oz. package of lite cream cheese, softened

¼ c. maple syrup, homemade (more or less to taste)

1 tsp. vanilla, optional

Directions

Mix all dry ingredients (first 5 ingredients) in a large bowl.
Grate the carrots. (Food processor helps out a lot!).
Preheat oven to 350 F.
Mix in remaining ingredients, except for nuts, until ‘just mixed’.
Add nuts.
Pour into greased cake pan (9x13).
Bake at 350F for 40-50 min.
Cool for 30 minutes before frosting.
Frosting:
Whip cream cheese; add vanilla. Add maple syrup to taste. Add chopped almonds on top of frosting once cake is frosted (optional).

Makes 15-3 inch pieces

Number of Servings: 15

Recipe submitted by SparkPeople user CBEESLEY.