Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Apple Sauce | 1 medium (182g) | 95 |
| Egg Substitute | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Cake | not in our table | 0 |
| Nuts | 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
- =
- Carrot Cake
- 3/4 cup sugar
- 1/2 cup brown sugar
- 2 cups flour
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 3 cups finely shredded carrots
- 3/4 cup vegetable oil
- 3/4 cup apple sauce
- 2 tsp vanilla
- 4 egg substitutes (Ener-G)
- 1/2 cup chopped nuts (optional)
- Cream Cheese Frosting
- 3 oz Better Than Cream Cheese
- 1/4 cup margarine
- 1 tsp vanilla
- 1 & 1/2 cups powdered sugar
- =
Directions
Grease and flour a 10" X 9" or square cake pan.
Stir together dry ingredients.
Mix in the carrots, egg subs, oil, apple sauce, and vanilla.
Beat about 2 - 3 minutes, until well mixed.
Stir in the nuts, if used.
Bake at 350 F for about 50 - 60 minutes, or until a toothpick comes out clean.
Cool on a wire rack.
Frost when cool.
Once the BTCC is at room temperature, mix all ingredients together. Frost cake.