Carrot Spice Cake

Easy dessert with an old-fashion flavor

2 C grated carrots
2 T EnerG egg replacer, whipped into 4 T cold water
1 C succanat or dark brown sugar
C applesauce
C prune puree, babyfood prunes or Lighter Bake
1 t vanilla extract
1 C whole wheat flour
1 t baking soda
t ground ginger
t ground cinnamon
t allspice
t salt
pinch of ground nutmeg

Preheat oven to 350 degrees F. Combine egg substitute, sugar, remaining wet ingredients and then dry ingredients in a bowl, mixing gently just until smooth. Stir in grated carrots. Pour mixture into an 8 inch layer cake pan. Bake about 30 minutes, or until a toothpick comes out clean. Wait 10 minutes and turn cake out onto a wire rack to cool completely. See hint below.

8 servings, each 163 calories: 2% from fat (0.36 g), 96% from carbohydrates (39.5 g), 6% from protein (2.4 g). Sodium 253 mg, Fiber 3.2 g.

Healing Heart Hint

Often recipes call for a "non-fat" spray. These sprays are usually 100% oil and can add significant fat to each serving.

To prevent a pan from sticking, put a few drops of oil in the pan and wipe with a paper towel until a thin, invisible film is spread over the entire inside surface. Allow the pan 10 minutes to cool before turning out the cake. Running a knife along the edges can help prevent sticking or breaking.

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©2000 Dr. Neal Pinckney Healing Heart Foundation