Make Ahead

Carrot Pudding Cake

November 28, 2010
0 Ratings
  • Serves 6
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

What You'll Need
  • 3/4 cup flour
  • 8 packets sugar substitute
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1 1/2 tablespoons apple sauce
  • 3/4 cup crushed pineaapple. drained
  • 1 teaspoon finely ground flax seeds
  • 3 teaspoons water
  • 2 cups grated carrot, firmly packed
  • vanilla frozen yogurt, as desired
  • pomegranate seeds, as desired
  1. Preheat oven to 350. Mix flax seeds and water in a small bowl and refrigerate for 20 minutes.
  2. Mix flour, sugar substitute, baking powder, salt, cinnamon, nutmeg and ginger in a medium bowl.
  3. To dry mixture, add applesauce, pineapple, flax mixture, and carrots. Stir just until combined.
  4. 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.
  5. Let cake cool slightly and serve with frozen yogurt and pomegranate seeds.

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