Carrot Cake

By SapphireBlu957

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

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.