Holiday Gingerbread

By AnnaMaria507

Calories: 110; Fat: 4 g (sat 0.7 g);
Cholesterol: 15 mg; Sodium: 185 mg;
Total carb: 16 g; Fiber: 1 g;
Sugar: 5 g; Protein: 2 g;
Diabetic Exchange: 1 carb, 1 fat

Ingredients

• 1/4 cup light olive oil
• 1 large egg
• 1 cup low-fat buttermilk
• 1/4 cup molasses
• 1 medium carrot, peeled and shredded (about 1/2 cup)
• 1-1/2 cups cake flour
• 1/2 cup Splenda
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 2-12 / tsp ground ginger
• 2 tsp ground cinnamon

Details

Servings 16

Preparation

Step 1

1. Preheat the oven to 350 degrees F. Coat a 9" x 13" pan with cooking spray. In a medium bowl, combine the oil, egg, buttermilk, molasses and shredded carrot and mix well.
2. In a large bowl, combine the remaining ingredients. Add the olive oil-molasses mixture to the dry ingredients. Mix gently. Do not overbeat.
3. Pour the batter into the prepared pan and bake for 25 minutes. Cut into 16 squares and serve warm.