"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Healthy Carrot Cake Recipe

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This recipe for Healthy Carrot Cake, by , is from Silveous Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melissa Whitbeck
Added: Sunday, December 14, 2008


2 cups grated carrots
6 egg whites
1 1/2 cups brown sugar
1 cup unsweetened applesauce
1 cup 1% milk
1 1/2 teaspoons vanilla extract
1 teaspoon ground nutmeg
2 tablespoon ground cinnamon
2 teaspoons baking soda
2 1/2 tsp baking powder
2 cups whole wheat flour
1 cup white, all-purpose enriched wheat flour,
1/4 cup chopped walnuts
1/2 cup raisins

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9X13 inch pan lightly with non-fat canola cooking spray or line muffin pans with paper muffin cups.
2. Beat egg whites in a large mixing bowl. Gradually beat in the sugar, the applesauce, milk, and vanilla. Stir in the nutmeg, cinnamon, baking soda, and flour. Lastly stir in the carrots, walnuts, and raisins. Pour batter into the greased pan.
3. Bake in the oven for 35 - 40 minutes if using a 9X13 inch pan or 20 minutes for muffins . To check when cake or muffins are ready, insert a toothpick in the center. If it comes out clean, its ready to cool and serve.
Makes 33 muffins or 18 square servings

Number of Servings: 33

Personal Notes:
Personal Notes:
* Amount Per Serving
* Calories: 102.9

* Total Fat: 1.1 g
* Cholesterol: 0.4 mg
* Sodium: 126.5 mg
* Total Carbs: 21.9 g
* Dietary Fiber: 1.7 g
* Protein: 2.5 g




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