Sunny Carrot Cake
Moist and not-too-sweet, this cake is sure to please the whole family.
3 cups grated carrots
1/2 cup molasses
1 cup plain nonfat yogurt
4 egg whites
1/2 cup orange juice
2 teaspoons vanilla extract
1/2 cup shelled sunflower seeds
1 cup whole wheat flour
1 cup unbleached white flour
1/4 cup each, bran and wheat germ
2 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon nutmeg
Preheat oven to 325° and lightly spray a 9 x 13-inch baking pan. In a medium mixing
bowl, combine carrots, molasses, yogurt, egg whites, orange juice, vanilla, and sunflower
seeds. In another mixing bowl, combine flours, bran, wheat germ, baking soda, cinnamon,
and nutmeg. Stir dry ingredients into wet and mix until just combined. Pour batter into
prepared pan and bake for 40 to 50 minutes, or until a toothpick inserted comes out clean.
Makes 12 servings.
PER SERVING: 188 CAL (18% from fat), 16g PROT, 4g FAT, 32g CARB, 260mg SOD, 1mg CHOL, 3.9g
Source: Veggie Life Magazine
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