1/1 Photo of The Skinny Bride's Guide to Carrot Cake
During my engagement I read an article in a bridal magazine in which a nutritionist/psychiatrist was asked, what is the easiest way for a woman to lose a large amount of weight? Her reply was, "Get Engaged". I had to laugh, I was running on the treadmill at the time in preparation for the big day in my white dress. Over the course of 11 months, I lost 20 pounds, gained a ton of self confidence and learned to eat healthy and excersize. However, it took some major dietary changes and I learned to take my uber-fattening favorites and make them healthier and still yummy :) I put these recipes in a book and I called it the Skinny Bride's Guide. But this was by far my favorite! It was my grandmother's recipe that I altered. NOTE: This will not rise like a normal cake! It is very moist and very dense. Put it in a muffin tin or a bundt pan. 9" rounds won't work, or you will end up with the world's thinnest cake! For a spluge I mix up a glaze of powdered sugar and skim milk.
My Private Note
Units: US | Metric
- 1Preheat oven to 350*F.
- 2Combine splenda eggs and apple sauce
- 3In a separate bowl combine the next six ingredients.
- 4Using an electric mixer, gradually beat flour mixture into egg mixture.
- 5Gently, stir in carrots.
- 6Bake in bundt pan for 35-40 minutes or until tooth pick inserted near the center comes out clean.
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Nutritional Facts for The Skinny Bride's Guide to Carrot Cake
Serving Size: 1 (76 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 111.6
- Calories from Fat 6
- Total Fat 0.7 g
- Saturated Fat 0.1 g
- Cholesterol 17.6 mg
- Sodium 179.6 mg
- Total Carbohydrate 22.5 g
- Dietary Fiber 1.5 g
- Sugars 4.6 g
- Protein 3.7 g
The following items or measurements are not included: