Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg Substitute | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
| Nuts | not in our table | 0 |
| Prune | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup sifted 1 1/2 tsp. cinnamon
- 1 tsp. baking soda
- 1/2 tsp. nutmeg
- 1/2 tsp. salt 1 1/2 cups grated carrot
- 1/2 cup egg substitute 2 tbsp. toasted wheat germ
- 1 cup sugar 1/2 cup chopped nuts (optional)
- 1/4 cup canola oil
- 3/8 cup prune puree
- 1 tbsp. pure vanilla extract
- =
Directions
Preheat oven to 350 degrees.
Spray a 9" round pan with
non-stick vegetable spray and set aside.
Sift together pastry flour, baking soda and salt.
Combine the egg substitute and sugar in large bowl.
Add the oil, prune puree, vanilla and spices and blend well. Add flour mixture and stir just to blend.
Fold in carrots, wheat germ and chopped nuts.
Spoon batter into prepared pan and bake for 45 minutes or until a toothpick inserted into the center
of cake comes out clean. Remove from oven and
cool in pans 10 minutes.