June 22, 2017 1 min read

Carrot Cake

This is really my daughter's 16th birthday cake!
I created this recipe to get lots of extra veggies and protein into my kids' diet and it's one of their favourites! I often make it as a sheet cake, cut it up and send the squares in my kids' lunches. It's perfect to have on hand for a healthy snack, and it freezes well too!


INGREDIENTS:

  • 1 lrg can pumpkin puree (798 ml or 28 oz.)
  • 2 cups dried unsweetened coconut
  • 2 cups Vanilla Nutralean 
  • 2 cups shredded carrots 
  • 1 cup shredded zucchini 
  • 1 cup egg whites
  • 2 cups stevia
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 2 tbsp cinnamon
  • 1 tsp ginger
  • 1 tsp nutmeg
  • 1/8 tsp cloves

     

    DIRECTIONS:

    1. Preheat oven to 350.
    2. Mix all ingredients together.
    3. Line a cake pan with parchment paper, so it doesn't stick.
    4. Bake at 350 for 45 minutes. (reduce to 35 minutes if using a cake sheet).

       
      Recipe makes 16 pieces or 2 cakes
      Nutritional information for one 




      xo Melanie

       

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