Carrot Cake
A very moist snack cake that is perfect for a late Sunday afternoon. The family will eat it up, so don’t plan on leftovers!
Makes 16 WLS servings: Calories-94; Fat-4.4 g; Carbs 11 g; Protein 3g.
Ingredients
- 3/4 cup all purpose flour
- 3/4 cup almond flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 2 large eggs
- 1/2 cup plain yogurt or reduced fat sour cream
- 2/3 cup Nature Sweet or Splenda Granular (Splenda is second choice by far)
- 1 cup grated carrot
Details
Servings 16
Preparation
Step 1
Preheat oven to 350 degrees and spray an 8 inch cake pan with vegetable cooking spray.
Blend together dry ingredients - all purpose flour, almond flour, baking soda, salt, and cinnamon, in a medium bowl. Blend together the wet ingredients - eggs, yogurt and Nature Sweet in a small bowl.
Add the wet ingredients to the dry ingredients and blend until just mixed. Peel and grate the carrots on a box grater. Fold carrots into batter.
Turn into cake pan, and bake for 30 minutes or until toothpick inserted in center comes out clean.
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