Carrot Cinnamon Cake
SOURCE: SPICE IT UP! WINTER 2018/2019

  • Serves 16
  • Preparation Time: 30 minutes
  • Cooking Time: 50 minutes
  • 350°F

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Ingredients

Adjust Servings:
4 eggs
2 cups Splenda™ or sugar
3/4 cup canola oil
1 teaspoon vanilla extract
2 1/2 cups flour
1 teaspoon cream of tartar
1 1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups carrots grated
Decoration
1/4 cup powdered sugar

Nutrient Analysis

PER SERVING:

1/16 cake


RENAL EXCHANGE:

1 1/2 Starch (3 Starch)


The numbers in brackets show the nutritional values if cake is made with 2 cups of sugar instead of Splenda.

Calories
217 (309)
Protein
4g
Carbohydrates
21g (45g)
Fibre
1g
Total Fat
13g
Saturated Fat
1g
Cholesterol
48mg
Sodium
147mg
Potassium
115mg
Phosphorus
46mg

Note: The cake in the picture shows a glaze (mix 3/4 cup powdered sugar, 1 1/2 tablespoons water, 1/8 teaspoon vanilla extract and 1/4 teaspoon cinnamon)


Carrot Cinnamon Cake:
Downloadable/printer-friendly version


Ingredients

  • Decoration

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Preparation

1
Done

Preheat oven to 350°F.

2
Done

In a mixing bowl, with an electric mixer, beat the eggs and Splenda. Add the oil and the vanilla extract. Combine and set aside.

3
Done

In another bowl, combine the dry ingredients: flour, cream of tartar, baking soda, cinnamon and nutmeg.

4
Done

Add the dry ingredients to the mixing bowl of step 2. Then add the carrots.

5
Done

Pour the batter into tube baking pan. Bake for 40–50 minutes. Check for doneness by inserting a toothpick at the centre. When taken out the toothpick should be dry. Let the cake cool before removing it from the pan.

6
Done

Once cake has cooled, dust with powdered sugar.

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Winter Fruit Salad
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Tuna Pockets
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Winter Fruit Salad
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Tuna Pockets

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Source: Spice it up! ISSN 1918-302X Spice it up!
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