Carrot Cake - Phase 2
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| Tue, 03-29-2005 - 6:45am |
I found this recipe posted by a member on the official website and thought it looked interesting. This would be good for phase 2:
CARROT CAKE
4 medium carrots grated
1/2 tsp. cinnamon
1/8 tsp. ground cloves
1/2 tsp. nutmeg
2 tsp. baking soda
2 tsp. baking powder
1/2 cup canola oil
1 1/2 cups Splenda or Wheylow
3 large eggs or 3/4 cup Eggbeaters
1 tsp. vanilla
1 15.5 oz can small red beans, rinsed and drained
1 1 oz box sugar free/fat free instant vanilla pudding
6 oz fat free plain yogurt
1 cup almond meal
Process beans, oil and eggs in either a blender or food processor till smooth. Add remaining ingredients and process again till smooth.
I added pecans and organic unsweetened coconut to the final product.
Pour into a 13" x 9" glass pan sprayed with Pam.
Bake @ 350 F. 35 to 40 minutes or until a toothpick inserted in the middle comes out clean.
When cooled, I frosted with fat free cram cream that I added a few tsp. of fat free half and half and about 1 cup Splenda and whipped up till smooth. I stored it in the fridge.

| Wed, 08-03-2005 - 9:35am |

