Chocolate Carrot Cake
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 167.3
- Total Fat: 4.1 g
- Cholesterol: 13.3 mg
- Sodium: 242.3 mg
- Total Carbs: 27.2 g
- Dietary Fiber: 1.6 g
- Protein: 2.9 g
View full nutritional breakdown of Chocolate Carrot Cake calories by ingredient
Introduction
A Healthy alternative to one of my Father's favorite foods. A Healthy alternative to one of my Father's favorite foods.Number of Servings: 16
Ingredients
-
1 2/3 cup flour *
1/3 cup cocoa powder
2 1/2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 1/2 cups Splenda Granular
1 small jar baby food prunes
1/4 cup oil *
1 large egg
3 egg whites
1 1/2 tsp. vanilla extract
2/3 cup orange juice
2 cups grated carrots (about 3 - 4 medium)
Directions
Preheat oven to 350 degrees. Coat a 9 x 13-inch cake pan with cooking spray..
In a medium bowl, sift together flour, cocoa, soda, powder, and cinnamon. Add splenda and set aside.
In a large mixing bowl, whisk together prune puree, oil, egg, egg whites, vanilla, and orange juice.
Fold flour mixture into prune mixture 1/2 cup at a time. When all the flour mixture is folded in, fold in carrots, then pour batter into prepared pan.
Bake for 25 - 30 minutes. Cool in pan on wire rack.
Number of Servings: 16
Recipe submitted by SparkPeople user BLONDE.BEAUTY.
In a medium bowl, sift together flour, cocoa, soda, powder, and cinnamon. Add splenda and set aside.
In a large mixing bowl, whisk together prune puree, oil, egg, egg whites, vanilla, and orange juice.
Fold flour mixture into prune mixture 1/2 cup at a time. When all the flour mixture is folded in, fold in carrots, then pour batter into prepared pan.
Bake for 25 - 30 minutes. Cool in pan on wire rack.
Number of Servings: 16
Recipe submitted by SparkPeople user BLONDE.BEAUTY.