The Skinny Bride's Guide to Carrot Cake
photo by Deantini
- Ready In:
- 1hr
- Ingredients:
- 11
- Yields:
-
1 cake
- Serves:
- 12
ingredients
- 1 whole egg
- 3 egg whites
- 473.18 ml Splenda granular
- 236.59 ml no-sugar-added applesauce
- 473.18 ml all-purpose flour
- 14.78 ml cinnamon
- 3.69 ml baking soda
- 2.46 ml baking powder
- 1.23 ml salt
- 1.23 ml ground nutmeg
- 473.18 ml baby carrots, grated
directions
- Preheat oven to 350*F.
- Combine splenda eggs and apple sauce
- In a separate bowl combine the next six ingredients.
- Using an electric mixer, gradually beat flour mixture into egg mixture.
- Gently, stir in carrots.
- Bake in bundt pan for 35-40 minutes or until tooth pick inserted near the center comes out clean.
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Reviews
-
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
RECIPE SUBMITTED BY
<p>I am Sarah.</p>
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