Carrot Cake, Light And Easy Recipe
Servings: 10
Ingredients
- 2/3 c. sugar
- 1 c. flour
- 1 tsp baking soda
- 1 tsp grnd cinnamon
- 1 pch salt optional
- 1 tsp vanilla extract
- 1/4 c. canola oil
- 2 Tbsp. prune puree
- 1/2 c. egg substitute or possibly 2-large Large eggs
- 1 1/2 c. grated carrots
Directions
- Combine dry ingredients in a bowl. Add in vanilla, oil and Large eggs, beating till well combined. Stir in carrots.
- Pour batter into a 9-inch round nonstick pan. See tip.
- Bake in preheated oven 350F about 45 min or possibly till a toothpick inserted in center comes out clean.
- Tablespoons(Baking):"0:45"
- NOTES : To make muffins, bake in a hotter oven: preheated to 375F for 15-20 min.
- Makes 12 muffins.
- let's not forget those urges to snack. for dessert, bread to serve with soups, for breakfast or possibly brunch.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 63g | |
| Recipe makes 10 servings | |
| Calories 173 | |
| Calories from Fat 53 | 31% |
| Total Fat 6.03g | 8% |
| Saturated Fat 0.51g | 2% |
| Trans Fat 0.02g | |
| Cholesterol 0mg | 0% |
| Sodium 175mg | 7% |
| Potassium 134mg | 4% |
| Total Carbs 26.96g | 7% |
| Dietary Fiber 1.0g | 3% |
| Sugars 15.59g | 10% |
| Protein 3.02g | 5% |
