Stepf's carrot cake

Stepf's carrot cake

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 289.8
  • Total Fat: 13.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 180.4 mg
  • Total Carbs: 40.8 g
  • Dietary Fiber: 4.4 g
  • Protein: 2.6 g

View full nutritional breakdown of Stepf's carrot cake calories by ingredient
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Introduction

This carrot cake is high in fiber and low in fat. The eggs are replaced by flax seeds, which are high in fiber and Omega-3 fatty acids. This carrot cake is high in fiber and low in fat. The eggs are replaced by flax seeds, which are high in fiber and Omega-3 fatty acids.
Number of Servings: 12

Ingredients

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Directions

Preheat oven to 350.
Put ground flax seeds and water in a food processor or blender. BLend until thick and creamy, about 2 minutes. Add applesauce, vanilla and sugar and blend well.
Mix dry ingredients together in a large bowl.
Add carrots and mix well. Add wet ingredients and mix until well blended.
Batter will be dry. If you can still see flour, add a few tablespoons of water. Place in greased round cake pan and bake for 30 minutes, or until knife comes out clean. Cool in pan. Slice and frost with low-fat cream cheese icing (not in nutritional value) if desired. I eat it plain as a breakfast treat.
Serves 8, generously.

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