ZUCCHINI CARROT CAKE (LOW CALORIE)
I found this recipe at Spark People. It is a low calorie cake, low sugar cake. The use of dates, adds a bit more sweetness. I haven't made it yet. But, hope to soon. If, you make it, before me, tell me how it was. And, post a picture, if you make one. Happy baking!
Provided by Sharon Colyer
Categories Vegetables
Time 1h
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 350°F. Grease an angel food cake pan or Bundt pan w/nonstick cooking spray
- 2. Use kitchen scissors, to cut dates, if you have them. When through cutting dates, set them aside. Shred zucchini and carrots.
- 3. Mix the flax meal and water together, and let it sit 5 minutes, until a thick, sticky paste has formed. Meanwhile, wrap the zucchini in a lint-free kitchen towels, and squeeze to remove any excess water. (I DON'T SQUEEZE THE MOISTURE OUT OF THE ZUCCHINI, FOR MAKING MY ZUCCHINI BREAD. IT JUST MAKES IT VERY MOIST; SO, I MAY NOT SQUEEZE OUT THE MOISTURE FOR THIS RECIPE EITHER.)
- 4. Combine all wet ingredients, in a large mixing bowl. Combine all dry ingredients in a small mixing bowl. Add dry mixture to the wet mixture, and mix, until just combined. The batter will be thick, but do not overmix, or the cake will be tough.
- 5. Pour batter into the prepared pan, and spread it into an even layer with a spatula. Bake for 30 minutes, until a toothpick tests clean, which indicates doneness. When cake is done, remove from oven, and cool in pan, then remove the cake, and dust it with powdered sugar.
- 6. Store in a closed container, at room temperature, for up to 4 days. Makes 12 servings. Nutrition: One serving 144.8 cal, 4.8 g fat(0.5 g sat, 1.6 g polyunsaturated, 2.4 g monosaturated), 15.4 mg chol, 65.9 mg sod, 126.7 mg potassium, 23.1 g carb, 2.7 dietary fiber, 2.7 g protein, 7.5 sugars
CARROT CAKE LOW CALORIE RECIPE
If you are looking for a super yummy, low calorie version of a homemade carrot cake recipe, then you came to the right place! Considering that traditional carrot cakes can average 12-15 weight watchers points per serving, this diet friendly carrot cake recipe is a fabulous bargain at just a 4 Point Total per serving.And though...
Provided by Opal Jackson-Cakmak
Categories Cakes
Time 30m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 350. Spray 2 9 inche round pans. Line bottom of pans with parchment or wax paper then spray with nonstick spray. Combine flour, sugars, cinnamon, nutmeg,soda, salt in medium bowl. Whisk egg substitute and egg whites ina bowl. Add carrots, applesauce, oil, raisins, and hot water stirring until blended. With a rubber spatula, add flour misture to carrot mixture and blend.
- 2. Spread evenly into pans. Bake until cakes are nicely brown and center bounces back when lightly touched. Approx 30-31 minutes. Let cool for 15 minutes
- 3. Frosting: With electric mixer on medium speed, beat the remaining ingredients until smooth. Place layer of cake on plate and using 1/2 of frosting, frost evenly out to edges. Place other layer of cake on top and spread remaining frosting on top and sides. Enjoy!!
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