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    You are in: Home / Recipes / Healthy Carrot Cake Recipe
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    Healthy Carrot Cake

    Average Rating:

    1 Total Reviews

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    • on April 29, 2012

      Thanks for posting a great recipe! I'm sure this deserves 5 stars but because I made some alterations, I'm giving it a very solid 4 stars. I'm adding the changes to my review so I can remember them for next time ;-) I reduced the brown sugar and added a can of well drained crushed pineapple, I used Bob's gluten-free wheat flour, egg beaters, increased the applesauce and reduced the oil. I made these in muffin tins in order to freeze them for a quick snack or breakfast. They turned out great! The whole family loved them. I frosted a few in honor of the adorable husband's birthday but left the rest naked. Thanks again for posting this one!
      UPDATE: I've made these a few times now and this last time I exchanged ground milled flaxseed for the eggs. I used 1/3 cup of brown sugar and 1 cup of applesauce this time. I also reduced the flour to 1 1/2 cups and added some whey protein. They turned out just perfectly moist and tasty.

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    Nutritional Facts for Healthy Carrot Cake

    Serving Size: 1 (122 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 329.5
     
    Calories from Fat 137
    41%
    Total Fat 15.2 g
    23%
    Saturated Fat 2.8 g
    14%
    Cholesterol 11.4 mg
    3%
    Sodium 363.8 mg
    15%
    Total Carbohydrate 44.5 g
    14%
    Dietary Fiber 1.3 g
    5%
    Sugars 30.2 g
    120%
    Protein 4.7 g
    9%

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