Author Notes
I came up with this recipe for my boyfriend, who loves carrot cake and is very health-conscious. I personally am not a fan of desserts that try to be a healthy version of a regular dessert and end up not being too delicious, but I think this is a nice puddingy dessert with carrot cake flavors that even someone not concerned with nutrition information can enjoy. It can also be doubled and baked in a larger dish - the cooking time will stay the same. —VanessaS
Ingredients
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3/4 cup
flour
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8 packets
sugar substitute
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1/2 teaspoon
baking powder
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1/2 teaspoon
salt
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1 teaspoon
cinnamon
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1/8 teaspoon
nutmeg
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1/2 teaspoon
ground ginger
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1 1/2 tablespoons
apple sauce
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3/4 cup
crushed pineaapple. drained
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1 teaspoon
finely ground flax seeds
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3 teaspoons
water
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2 cups
grated carrot, firmly packed
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vanilla frozen yogurt, as desired
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pomegranate seeds, as desired
Directions
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Preheat oven to 350. Mix flax seeds and water in a small bowl and refrigerate for 20 minutes.
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Mix flour, sugar substitute, baking powder, salt, cinnamon, nutmeg and ginger in a medium bowl.
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To dry mixture, add applesauce, pineapple, flax mixture, and carrots. Stir just until combined.
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Spray small baking dish (I use 8"x6" oval gratin dish) with non-stick spray. Add cake mixture and bake for 35 minutes at 350.
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Let cake cool slightly and serve with frozen yogurt and pomegranate seeds.
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