Stepf's carrot cake
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
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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editing this recipe
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.
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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