THE SKINNY BRIDE'S GUIDE TO CARROT CAKE

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The Skinny Bride's Guide to Carrot Cake image

During my engagement I read an article in a bridal magazine in which a nutritionist/psychiatrist was asked, what is the easiest way for a woman to lose a large amount of weight? Her reply was, "Get Engaged". I had to laugh, I was running on the treadmill at the time in preparation for the big day in my white dress. Over the course of 11 months, I lost 20 pounds, gained a ton of self confidence and learned to eat healthy and excersize. However, it took some major dietary changes and I learned to take my uber-fattening favorites and make them healthier and still yummy :) I put these recipes in a book and I called it the Skinny Bride's Guide. But this was by far my favorite! It was my grandmother's recipe that I altered. NOTE: This will not rise like a normal cake! It is very moist and very dense. Put it in a muffin tin or a bundt pan. 9" rounds won't work, or you will end up with the world's thinnest cake! For a spluge I mix up a glaze of powdered sugar and skim milk.

Provided by SarahBeth

Categories     < 60 Mins

Time 1h

Yield 1 cake, 12 serving(s)

Number Of Ingredients 11

1 whole egg
3 egg whites
2 cups Splenda granular
1 cup no-sugar-added applesauce
2 cups all-purpose flour
3 teaspoons cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups baby carrots, grated

Steps:

  • Preheat oven to 350*F.
  • Combine splenda eggs and apple sauce
  • In a separate bowl combine the next six ingredients.
  • Using an electric mixer, gradually beat flour mixture into egg mixture.
  • Gently, stir in carrots.
  • Bake in bundt pan for 35-40 minutes or until tooth pick inserted near the center comes out clean.

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