Spice/Carrot Cake

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 160.9
  • Total Fat: 3.5 g
  • Cholesterol: 13.3 mg
  • Sodium: 115.7 mg
  • Total Carbs: 31.9 g
  • Dietary Fiber: 3.9 g
  • Protein: 3.9 g

View full nutritional breakdown of Spice/Carrot Cake calories by ingredient
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This is a sweet, filling cake. This is a sweet, filling cake.
Number of Servings: 16


    2 cups whole wheat pastry flour sifted
    1 tsp baking powder
    1 tsp baking soda
    1 cup water
    1 cup chopped dates
    1 cup raisins
    1/4 cup dried sweetened cranberries (optional)
    1 tsp ground cinnamon
    1 tsb ground ginger
    1/2 tsp ground cloves
    1/2 tsp ground nutmeg
    1 large carrot shredded
    1/2 cup chopped walnuts
    1/3 cup frozen orange juice concentrate, thawed
    1 egg or 2 egg whites
    2 tbsp ground flaxseed


Preheat oven to 375 F. Lighly coat 9" round pan with cooking spray

Bring water, dried fruit and spices to boil. Simmer 5 minutes. Add carrots to large bowl and pour in hot fruit and spice mixture. Let cool

Combine sifted flour, baking powder and baking soda in medium bowl and set aside.

To cooled fruit and spice mixture add nuts, orange juice concentrate, egg and flaxseed and combine. Then add flour mixture and combine well.

Bake 20 to 25 minutes or until top is golden brown.

Serve cake place or top with vanilla or plain yogurt if desired. Easily serves 16.

Number of Servings: 16

Recipe submitted by SparkPeople user PEGGYJK.

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