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
1 1/2 tablespoons
crushed pineaapple. drained
finely ground flax seeds
grated carrot, firmly packed
vanilla frozen yogurt, as desired
pomegranate seeds, as desired
In This Recipe
Preheat oven to 350. Mix flax seeds and water in a small bowl and refrigerate for 20 minutes.
Mix flour, sugar substitute, baking powder, salt, cinnamon, nutmeg and ginger in a medium bowl.
To dry mixture, add applesauce, pineapple, flax mixture, and carrots. Stir just until combined.
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.
Let cake cool slightly and serve with frozen yogurt and pomegranate seeds.