Fresh Carrot Cake - Healthy Option
Everyone's favorite fall cake gets a healthy makeover but the taste remains the same! Warm cinnamon, nutmeg, allspice and vanilla come together with fresh carrots and crunchy walnuts to create an absolute taste sensation.
-
2
whole eggs, large
-
1/2
cup
egg whites
-
3/4
cup
canola oil
-
1 3/4
cups
sugar
-
2
tsp.
vanilla extract
-
3/4
cup
whole wheat flour
-
1 1/4
cups
all-purpose white flour
-
2
tsp.
baking soda
-
2
tsp.
baking powder
-
1/2
tsp.
Salt
-
1 1/2
tsp.
ground cinnamon
-
1/4
tsp.
allspice
-
1/4
tsp.
nutmeg
-
3
cups
grated carrots
-
1/3
cup
chopped walnuts
-
Beat together eggs, egg whites, oil, sugar, and vanilla extract in a large bowl. Set aside.
-
In a separate bowl, mix the flours, baking soda, baking powder, salt, cinnamon, allspice and nutmeg together. Stir in the egg mixture and the grated carrots to the flour mixture and stir until blended. Fold in the chopped walnuts.
-
Pour into a prepared non-stick 13 x 9 pan (or one sprayed with non-stick spray).
-
Bake at 350 degrees until a toothpick inserted into center of cake comes out clean, 40 to 50 minutes. Let cool and serve.
170
Nutrition Information |
Per Serving |
Calories: |
170 |
Total Fat: |
2.5g |
Saturated Fat: |
0g |
Trans Fat: |
0g |
Cholesterol: |
25mg |
Protein: |
4g |
Carbohydrates: |
34g |
Sodium: |
320mg |
Fiber: |
2g |