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Carrot Snack Cake
Source: dlife

Delicious cake made from fresh shredded carrots.

Prep Time: 15 minutes
Cook Time: 30 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 77.5
Total Carbs 18.1 g
Dietary Fiber 0.5 g
Sugars 9.6 g
Total Fat 0.1 g
Saturated Fat 0.0 g
Unsaturated Fat 0.1 g
Potassium 45.6 mg
Protein 2.2 g
Sodium 99.8 mg
Dietary Exchanges
, 1/2 Vegetables , 1/2 Other Carbs , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
1 cup  white all purpose flour
0 3/4 cup  sugar
1 1/2 tsp  apple pie spice
0 1/2 tsp  low sodium baking powder
0 1/2 tsp  baking soda
0.125 tsp  salt
1 cup  shredded carrots
0.3333 each  soybean oil cooking spray
0 1/4 cup  fat free milk
3 each  egg whites
  1. Preheat oven to 350 degrees. Lightly coat an 8 x 8 x 2 inch baking pan with cooking spray. Set aside.
  2. Combine flour, sugar, apple pie spice, baking powder, baking soda, and salt in a large bowl, and then add the carrot, oil, and milk. Stir to moisten.
  3. Beat egg whites with an electric mixer on medium to high speed in a medium mixing bowl until stiff peaks form (tips and straight). Fold egg whites into carrot mixture.
  4. Pour batter into prepared pan, and then bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.

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