Carrot Cake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 104.8
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 34.7 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 7.6 g
- Protein: 3.6 g
View full nutritional breakdown of Carrot Cake calories by ingredient
Number of Servings: 12
Ingredients
-
3 large egg whites
1]2 cup unsweetened apple sauce
1/2 cup unsweetend canned pumpkin
1/2 cup low fat soy milk or skim milk
2 tsp vanilla extract
1 1/2 cups whole wheat flour
3/4 cups granulated xylitol (or other sugar)
2 tsp baking powder
2 tsp ground cinnamon
2 cups grated carrots
Directions
Preheat oven to 350 degrees. Spray tube cake pan with PAM or other cooking spray.
Combine first five ingredients and beat with electric mixer on medium speed until well blended. Add remaining ingredients, except carrots, and continue beating until well blended. If batter seems too thic, add a little water. Stir in carrots.
Pour batter into prepared pan and bake until inserted toothpick comes out clean (50-60 minutes, but can vary more based on type of pan used and individual oven variences). Cool in pan for about 10 minutes and then carefully run a knife around side of pan to loosen. Turn cake out on to a cooling rack.
Number of Servings: 12
Recipe submitted by SparkPeople user NANCYJAC.
Combine first five ingredients and beat with electric mixer on medium speed until well blended. Add remaining ingredients, except carrots, and continue beating until well blended. If batter seems too thic, add a little water. Stir in carrots.
Pour batter into prepared pan and bake until inserted toothpick comes out clean (50-60 minutes, but can vary more based on type of pan used and individual oven variences). Cool in pan for about 10 minutes and then carefully run a knife around side of pan to loosen. Turn cake out on to a cooling rack.
Number of Servings: 12
Recipe submitted by SparkPeople user NANCYJAC.