Carrot Cake
| Amount |
Measure |
Ingredient |
| 1/4 |
cup |
Oil |
| 3/4 |
cup |
Applesauce |
| 1/2 |
cup |
Skim
Milk |
| 1
1/2 |
cup |
Sugar |
| 6 |
|
Egg
Whites |
| 2 |
cup |
Flour |
| 4 |
teaspoon |
Sodium
Free Baking Soda |
| 2
1/2 |
teaspoon |
Cinnamon |
| 1/2 |
teaspoon |
Nutmeg |
| 1/2 |
teaspoon |
Ground
Cloves |
| 1
1/2 |
teaspoon |
Vanilla |
| 2 |
cup |
Carrots,
Grated |
| 1/2 |
cup |
Walnuts,
Chopped |
| 1/2 |
cup |
Raisins |
| 8 |
oz. |
Crushed
Pineapple, Undrained |
|
|
|
Preparation
Preheat oven to 350 degrees.
Grease a rectangular 13x9 cake pan with nonstick cooking spray.
In one bowl beat together oil, applesauce, milk, sugar and egg
whites.
In another bowl stir together flour, baking soda, cinnamon, nutmeg and cloves.
Combine both sets of ingredients and beat, mixing in vanilla. Add carrots, walnuts, raisins and pineapple, mixing well after each addition.
Bake for one hour or until done. Cool and remove from pan.
Yield: 16 Servings
NOTES :
From lowsodiumcooking.com
| Nutrition
Facts |
| Serving
Size |
1 |
| Helping
Servings Per Recipe |
16 |
| Amount
Per Serving |
| Calories |
235 |
| Calories
from Fat |
54 |
|
|
% Daily Values *
|
| Total
Fat |
6
gr |
9% |
| Saturated
Fat |
1
gr |
3% |
| Polyunsaturated
Fat |
3
gr |
|
| Monounsaturated
Fat |
1
gr |
|
| Cholesterol |
0
mg |
0% |
| Sodium |
36
mg |
1% |
| Potassium |
185
mg |
5% |
| Carbohydrates |
42
gr |
14% |
| Dietary
Fiber |
1.5
gr |
7% |
| Protein |
5
gr |
|
|
| Vitamin
A |
15% |
| Vitamin
C |
5% |
| Calcium |
3% |
| Iron |
7% |
| *
Percent Daily Values are based on a 2000 calorie diet |
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