Carrot Cake

by Andrea Holwegner | May 13, 2013

This cake is loaded with Vitamin A rich carrots. Who could resist a cake that is delicious and nutritious at the same time?

Makes 18 servings

What you need:

2 cups sugar
1 cup canola oil or other vegetable oil
1/2 cup apple sauce
4 eggs
2 cups flour
2 tsp baking soda
1/2 tsp salt
3 tsp cinnamon
3 cups grated carrots
1 cup chopped pecans or coconut
1 cup raisins

How you prepare:

Beat sugar and oil. Add eggs and apples sauce and beat. Mix in dry ingredients (flour, baking soda, salt & cinnamon) and fold in carrots, nuts/coconut, and raisins. Bake in a 9X13 inch pan or two 8X8 inch pans at 325 degrees for 1 hour.

Serve plain with a dusting of icing sugar or top with frozen vanilla yogurt or cream cheese icing, slivered almonds and fresh fruit.

Per serving:

Calories 339
Carbohydrates 47 g
Protein 4 g
Fat 16 g
Dietary Fiber 3 g

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Andrea Holwegner

About Andrea Holwegner

CEO, Registered Dietitian, Counseling Practice Director & Professional Speaker

Andrea the «Chocoholic Nutritionist» is founder and CEO of Health Stand Nutrition Consulting Inc. since 2000. She is an online nutrition course creator, professional speaker and regular guest in the media. Andrea is the recipient of an award by the Dietitians of Canada: The Speaking of Food & Healthy Living Award for Excellence in Consumer Education....Read more

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Carrot Cake

What you need:

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