The Skinny Bride's Guide to Carrot Cake

“During my engagement I read an article in a bridal magazine in which a nutritionist/psychiatrist was asked, what is the easiest way for a woman to lose a large amount of weight? Her reply was, "Get Engaged". I had to laugh, I was running on the treadmill at the time in preparation for the big day in my white dress. Over the course of 11 months, I lost 20 pounds, gained a ton of self confidence and learned to eat healthy and excersize. However, it took some major dietary changes and I learned to take my uber-fattening favorites and make them healthier and still yummy :) I put these recipes in a book and I called it the Skinny Bride's Guide. But this was by far my favorite! It was my grandmother's recipe that I altered. NOTE: This will not rise like a normal cake! It is very moist and very dense. Put it in a muffin tin or a bundt pan. 9" rounds won't work, or you will end up with the world's thinnest cake! For a spluge I mix up a glaze of powdered sugar and skim milk.”
READY IN:
1hr
SERVES:
12
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350*F.
  2. Combine splenda eggs and apple sauce
  3. In a separate bowl combine the next six ingredients.
  4. Using an electric mixer, gradually beat flour mixture into egg mixture.
  5. Gently, stir in carrots.
  6. Bake in bundt pan for 35-40 minutes or until tooth pick inserted near the center comes out clean.

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