The Skinny Bride's Guide to Carrot Cake

Recipe by SarahBeth

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.

Top Review by Deantini

This is a really good cake for the amount of calories in it. I mean - it is not the most decadent cake ever, but it delivers for what you can expect for 111 calories per serving. Totally guilt free. I added 1/4 cup of milk as I knew by the look of the batter that the cake would be too dense for us. The flavour of cinnamon and nutmeg comes through very nicely, next time I would reduce the splenda somewhat or perhaps use a mix of brown sugar/splenda as I find the cake has a bit of a too sweet aftertaste. Made for PRMR

Ingredients Nutrition


  1. Preheat oven to 350*F.
  2. Combine splenda eggs and apple sauce
  3. In a separate bowl combine the next six ingredients.
  4. Using an electric mixer, gradually beat flour mixture into egg mixture.
  5. Gently, stir in carrots.
  6. Bake in bundt pan for 35-40 minutes or until tooth pick inserted near the center comes out clean.

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