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Nutritional Facts
Serving Size 3 oz (71g)
Serving Per Recipe 20

Amount Per Serving
Calories 180 Calories from Fat 45

% Daily Value *
Total Fat 5g 8%
     Saturated Fat 1g 5%
Cholesterol 5mg 2%
Sodium 200mg 8%
Total Carb. 30g 10%
     Dietary Fiber 1g 4%
     Sugars 5g
Protein 3g

Vitamin A 40%
Vitamin C 4%
Calcium 6%
Iron 4%

* Percent Daily Values based on a 2,000 calorie diet.


Carrot Cake

Serves 20

Cake
1/2 cup pitted prunes
1/4 cup hot water
1 package yellow cake mix (18.25 oz)
1/4 cup canola oil
4 egg whites
1 teaspoon cinnamon
1 (8 oz) can crushed pineapple drained
1 cup grated carrots

Frosting
4 ounce reduced-fat cream cheese
1/2 cup marshmallow crème


Puree the prunes and water in a food processor or blender. Set aside in a small bowl.

Mix the cake mix, oil, eggs, cinnamon and prune puree in a large mixing bowl, on low for 1 minute, then mix on medium for 2 minutes. The batter should be thick.

Fold in the pineapple and carrots until evenly dispersed.

Lightly coat the pan with canola oil. Pour the batter in to a 13" x 9" pan.

Bake in a preheated 350º oven for 33-37 minutes until lightly browned. Cool on a rack and store in an airtight container in the refrigerator. Eat within a week.


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