This simple recipe for carrot cake is courtesy of Green Mountain at Fox Run, Vermont, a health retreat for women. How can cake be healthy? Well for one thing, it doesn't need heavy cream cheese frosting. Just trust us on this one.
Ingredients
Dry Ingredients
2cupsall-purpose flour
¼cupwhole wheat flour
½teaspoonallspice
½teaspoonnutmeg
½teaspoonFine Pink Salt
2 ½teaspoonsbaking powder (low sodium)
2teaspoonscinnamon
Wet Ingredients:
1 ¾cupsSplenda Sugar Blend (or granulated sugar)
¼cupSplenda Brown Sugar Blend (or Brown Sugar), packed
¾cupscanola oil
2eggs
2teaspoonspure vanilla extract
3cupsgrated carrots
Instructions
Pre-heat oven to 375° F.
Prepare an 8 by 13 inch glass pan with cooking spray.
Mix dry ingredients in a large bowl and set aside.
In separate bowl, mix sugar, brown sugar, and oil well. Slowly mix in eggs and vanilla.
Blend wet and dry ingredients together, being careful to not over mix.
Once blended, fold in the carrots.
Pour batter into prepared pan
Bake in oven at 375° F for 30 to 35 minutes.
Let the cake cool completely before cutting.
Spa Index Kitchen Notes
Nutrition calculated by adding all ingredient calories and dividing by 12 Servings. If you use larger or smaller muffin tins or cut larger or smaller portions from a sheet pan, your stats will vary.
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