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The Skinny Bride's Guide to Carrot Cake Recipe

The Skinny Bride's Guide to Carrot Cake Recipe

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Ingredients:

Serving

1 whole egg
3 egg whites
2 cups splenda granular
1 cup no-sugar-added applesauce
2 cups all-purpose flour
3 tsp cinnamon
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp ground nutmeg
2 cups 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	174.3 Kcal (730 kJ)
Calories from fat	8.07 Kcal
		% Daily Value*
Total Fat	0.9g	1%
Cholesterol	20.46mg	7%
Sodium	267.05mg	11%
Potassium	255.45mg	5%
Total Carbs	35.55g	12%
Sugars	8.15g	33%
Dietary Fiber	3.55g	14%
Protein	5.84g	12%
Vitamin C	2.4mg	4%
Vitamin A	0.6mg	20%
Iron	1.1mg	6%
Calcium	51mg	5%

Amount Per 100 g
Calories	124.66 Kcal (522 kJ)
Calories from fat	5.77 Kcal
		% Daily Value*
Total Fat	0.64g	1%
Cholesterol	14.63mg	7%
Sodium	190.99mg	11%
Potassium	182.69mg	5%
Total Carbs	25.42g	12%
Sugars	5.83g	33%
Dietary Fiber	2.54g	14%
Protein	4.17g	12%
Vitamin C	1.7mg	4%
Vitamin A	0.4mg	20%
Iron	0.8mg	6%
Calcium	36.5mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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