Recipes

Spiced Carrot Cake Recipe

May 29, 2012

by Natalia Hancock, Senior Culinary Nutritionist

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These gorgeous muffins contain just 1g of saturated fat each - learn how to make them at home with our SPE-certified recipe!

Makes 28 - 1 oz. muffins

¾   cup all-purpose flour
¾   cup whole wheat flour
¾   cup brown sugar
1½   tsp. baking soda
¼   tsp. salt
1 tsp. cinnamon
¼   tsp. nutmeg
½   tsp. cloves
6 oz. olive oil
1 egg, beaten
½   cup carrot, shredded
½   cup raisins
1½   tsp. vanilla extract
8 oz. V8 juice (low sodium)
½   cup walnuts, chopped (optional)

Directions

Combine first eight dry ingredients in a large bowl and set aside.

In a new bowl add oil, carrot, raisins, vanilla, V8, and walnuts if desired.

Incorporate the wet ingredients into the dry ingredients until just mixed, being careful not to over-mix.

Coat muffin tin with cooking spray, then fill molds ¾ full with batter.

Bake at 350˚F for 15 to 18 minutes.

Nutritional information per 1 oz. muffin:

Calories: 110kcal
Fat: 6g
Saturated Fat: 1g
Protein: 1g
Carbs: 13g
Fiber: 1g
Sodium: 98mg
Potassium: 63mg

recipes, spiced carrot cake, healthy desserts

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