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    You are in: Home / Recipes / Flax Seed Carrot Cake Recipe
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    Flax Seed Carrot Cake

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Krissy D's Note:

    My cousins have been on a serious health kick as of late, and mom made this bread for Easter. Listening to the ingredients, I was afraid to taste it. I was pleasantly surprised though! It tastes more like a spice cake than carrot cake, and its not too bad for you. Also, the texture is more of a bread than cake, but the recipe title she gave me was "cake", so I went with it!

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    Serves: 8



    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees. Lightly oil 9x5 inch loaf pan with vegetable cooking spray.
    2. 2
      Whisk together the egg whites, sugar, milk, applesauce, vanilla and almond extract in a small bowl; mix until well blended. In a large bowl, mix together the flour, whole wheat flour, flax seed, cinnamon, nutmeg, cloves and baking soda. Mix the egg mixture into the flour mixture; stir until well blended. Fold in walnuts, raisins, carrot and drained pineapple. Pour batter into the prepared pan.
    3. 3
      Bake in preheated oven until toothpick inserted into the center comes out clean (but not necessarily dry), about 40 minutes. Remove from oven and cool in pan 15 minutes. Remove from pan. Cool completely. Wrap and refrigerate overnight.
    4. 4
      **The flax seed may be omitted. This cake is best served chilled because of the moist quality.
    5. 5
      **If you don't want to separate the eggs or use Egg Beaters, you could use 2 whole eggs.

    Ratings & Reviews:


    Nutritional Facts for Flax Seed Carrot Cake

    Serving Size: 1 (121 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 265.4
    Calories from Fat 45
    Total Fat 5.0 g
    Saturated Fat 0.5 g
    Cholesterol 0.3 mg
    Sodium 196.9 mg
    Total Carbohydrate 50.9 g
    Dietary Fiber 4.9 g
    Sugars 22.9 g
    Protein 7.0 g

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