Best Ever Moist Carrot Cake
- 1 c whole wheat pastry flour (or 1/2 c whole wheat flour + 1/2 c white flour)
- 1 teaspoon pumpkin pie spice, or apple pie spice
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 c Nu Naturals stevia baking blend, (or 24 packets/12 tsp stevia or according to taste), (or 1 cup Splenda)
- 2 c carrots, grated
- 1/2 c unsweetened almond milk, (or skim milk)
- 4 egg whites
- 1/2 c pumpkin
- This recipe is vegetarian
- Produce
- Carrots (2 c)
- Pumpkin (1/2 c)
- Cooking & Baking
- Baking powder (1 1/2 teaspoons)
- Baking soda (3/4 teaspoon)
- Cinnamon, ground (2 teaspoons)
- Nu naturals stevia baking blend (3/4 c)
- Pumpkin pie spice (1 teaspoon)
- Salt (1/2 teaspoon)
- Whole wheat pastry flour (1 c)
- Refrigerated
- Almond milk, unsweetened (1/2 c)
- Egg whites (4)
Preparation
Read recipe preparation on dashingdish.com
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Recipe Stats
Published April 11, 2011 (1 year ago).
13 people saved this recipe.
