Carrot Cake, Whole Wheat and No-sugar-added

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Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 140.9
  • Total Fat: 6.6 g
  • Cholesterol: 5.9 mg
  • Sodium: 162.2 mg
  • Total Carbs: 17.1 g
  • Dietary Fiber: 2.0 g
  • Protein: 2.7 g

View full nutritional breakdown of Carrot Cake, Whole Wheat and No-sugar-added calories by ingredient


Introduction

This makes a heavy, healthy carrot cake. Try it as muffins, too. Suitable for diabetics (17 carbs per serving without icing) and Phase 2 and 3 of South Beach. This makes a heavy, healthy carrot cake. Try it as muffins, too. Suitable for diabetics (17 carbs per serving without icing) and Phase 2 and 3 of South Beach.
Number of Servings: 36

Ingredients

    2 cups whole-wheat flour
    1.5 teaspoon baking powder
    2 teaspoons baking soda
    2 teaspoons ground cinnamon
    1 teaspoon salt
    1 cup wheat germ
    1 1/2 cups Splenda powder for baking
    1/2 cup canola oil
    1/2 cup apple sauce
    3 egg whites
    1 whole egg
    1 teaspoon vanilla extract
    2 cups shredded carrots
    1 cup chopped walnuts
    1 cup flaked unsweetened coconut
    1 (8 ounce) can crushed pineapple, unsweetened, drained

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

In a large bowl, sift together the flour, baking powder, baking soda, cinnamon and salt. Stir in the wheat germ. Make a well in the center and add Splenda, oil, apple sauce, eggs and vanilla.
Mix well, then stir in shredded carrots, chopped nuts, coconut and pineapple.

Spread batter into a 9x13 inch pan. Bake in preheated oven for 40 minutes, or until the center springs back when lightly tapped.

Ice with 250 grams of cream cheese at room temperature blended with 2 cups of Splenda. Icing is not included in the nutrition information.


Number of Servings: 36

Recipe submitted by SparkPeople user PRAIRIEDAWNPAM.