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    You are in: Home / Recipes / Low Fat Carrot Cake Recipe
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    Low Fat Carrot Cake

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    5 mins

    45 mins

    wildheart's Note:

    Wow. This is GREAT. Excellent for diabetics or those cutting the sugar, who crave sweets! Definite carrot cake taste, slightly different texture, not in the least greasy, and lacks that odd salty bite carrot cakes sometimes have. Just LOOK at the calorie difference!!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In medium bowl beat together eggs, pineapple, prunes, and applesauce.
    2. 2
      In bowl 2 stir togetehr flour, powder, soda, sat, spice, and Splenda (if using it).
    3. 3
      Stir carrots into liquid mix.
    4. 4
      Stir in flour mix.
    5. 5
      Bake in greased and floured 8x8 pan for 45-50 minutes or until cake pulls away from pan. (I used pam flour spray).

    Ratings & Reviews:

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    Nutritional Facts for Low Fat Carrot Cake

    Serving Size: 1 (82 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 137.8
     
    Calories from Fat 16
    11%
    Total Fat 1.8 g
    2%
    Saturated Fat 0.5 g
    2%
    Cholesterol 46.5 mg
    15%
    Sodium 378.2 mg
    15%
    Total Carbohydrate 27.3 g
    9%
    Dietary Fiber 3.2 g
    12%
    Sugars 6.6 g
    26%
    Protein 4.7 g
    9%

    The following items or measurements are not included:

    prune puree

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