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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Carrot Snack Cake

Source: dlife

Delicious cake made from fresh shredded carrots.

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 0.1 Fat, 0.2 Vegetables, 0.0 Milk, 0.4 Other Carbs, 0.5 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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Servings

Ingredients

1.0
1 each cooking spray 1.0
1 cup white all purpose flour 0.75
0 3/4 cup sugar 1.5
1 1/2 tsp apple pie spice 0.5
0 1/2 tsp low sodium baking powder 0.5
0 1/2 tsp baking soda 0.125
0.125 tsp salt 1.0
1 cup shredded carrots 0.3333
0.3333 each soybean oil cooking spray 0.25
0 1/4 cup fat free milk 3.0
3 each egg whites

Directions

Preheat oven to 350 degrees. Lightly coat an 8 x 8 x 2 inch baking pan with cooking spray. Set aside.
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.
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.
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.