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Carrot Cake, Light And Easy Recipe

Name: Carrot Cake, Light And Easy
Ingredients: 2/3 c. sugar; 1 c. flour; 1 tsp baking soda; 1 tsp grnd cinnamon; 1 pch salt optional; 1 tsp vanilla extract; 1/4 c. canola oil; 2 Tbsp. prune puree; 1/2 c. egg substitute or possibly 2-large Large eggs; 1 1/2 c. grated carrots

by Global Cookbook

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Servings: 10

Ingredients

Cost per serving $0.24 view details

2/3 c. sugar
1 c. flour
1 tsp baking soda
1 tsp grnd cinnamon
1 pch salt optional
1 tsp vanilla extract
1/4 c. canola oil
2 Tbsp. prune puree
1/2 c. egg substitute or possibly 2-large Large eggs
1 1/2 c. grated carrots

Directions

Combine dry ingredients in a bowl. Add in vanilla, oil and Large eggs, beating till well combined. Stir in carrots.
Pour batter into a 9-inch round nonstick pan. See tip.
Bake in preheated oven 350F about 45 min or possibly till a toothpick inserted in center comes out clean.
Tablespoons(Baking):"0:45"
NOTES : To make muffins, bake in a hotter oven: preheated to 375F for 15-20 min.
Makes 12 muffins.
let's not forget those urges to snack. for dessert, bread to serve with soups, for breakfast or possibly brunch.

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Amount Per Serving	%DV
Serving Size 63g
Recipe makes 10 servings
Calories 173
Calories from Fat 53	31%
Total Fat 6.03g	8%
Saturated Fat 0.51g	2%
Trans Fat 0.02g
Cholesterol 0mg	0%
Sodium 175mg	7%
Potassium 134mg	4%
Total Carbs 26.96g	7%
Dietary Fiber 1.0g	3%
Sugars 15.59g	10%
Protein 3.02g	5%

Carrot Cake, Light And Easy Recipe

Ingredients