Flax Seed Carrot Cake Food
FLAX SEED CARROT CAKE
A sin-free, delicious, and fruity version of the ever-popular carrot cake. The flax seed meal may be omitted, but it can easily be found in health food stores. This cake is best served chilled because of its moist quality.
Provided by Janice C
Categories Desserts Cakes Carrot Cake Recipes
Time 9h5m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x5 inch loaf pan with vegetable cooking spray.
- Whisk together the egg whites, sugar, milk, applesauce, vanilla, and almond extract in a small bowl; mix until well blended. In a large bowl, sift together the flour, whole wheat flour, flax seed, cinnamon, nutmeg, cloves, and baking soda. Mix the egg into the flour; stir until well blended. Fold in the walnuts, raisins, carrot, and drained pineapple. Pour batter into the prepared pan.
- Bake in preheated oven until a toothpick inserted into the center comes out clean (but not necessarily dry), about 40 minutes. Set aside to cool for 10 to 20 minutes before refrigerating overnight.
Nutrition Facts : Calories 178.2 calories, Carbohydrate 33.9 g, Cholesterol 0.1 mg, Fat 3.5 g, Fiber 3.4 g, Protein 4.8 g, SaturatedFat 0.4 g, Sodium 131 mg, Sugar 14.9 g
FLAX SEED CARROT CAKE
My cousins have been on a serious health kick as of late, and mom made this bread for Easter. Listening to the ingredients, I was afraid to taste it. I was pleasantly surprised though! It tastes more like a spice cake than carrot cake, and its not too bad for you. Also, the texture is more of a bread than cake, but the recipe title she gave me was "cake", so I went with it!
Provided by Krissy D
Categories Breads
Time 55m
Yield 1 Loaf, 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Lightly oil 9x5 inch loaf pan with vegetable cooking spray.
- Whisk together the egg whites, sugar, milk, applesauce, vanilla and almond extract in a small bowl; mix until well blended. In a large bowl, mix together the flour, whole wheat flour, flax seed, cinnamon, nutmeg, cloves and baking soda. Mix the egg mixture into the flour mixture; stir until well blended. Fold in walnuts, raisins, carrot and drained pineapple. Pour batter into the prepared pan.
- Bake in preheated oven until toothpick inserted into the center comes out clean (but not necessarily dry), about 40 minutes. Remove from oven and cool in pan 15 minutes. Remove from pan. Cool completely. Wrap and refrigerate overnight.
- **The flax seed may be omitted. This cake is best served chilled because of the moist quality.
- **If you don't want to separate the eggs or use Egg Beaters, you could use 2 whole eggs.
Nutrition Facts : Calories 265.4, Fat 5, SaturatedFat 0.6, Cholesterol 0.4, Sodium 196.9, Carbohydrate 50.9, Fiber 4.9, Sugar 22.9, Protein 7
CARROT AND FLAXSEED MUFFINS - GF
From a blog "Hazelnut". I used Precision Gold gluten-free flour. I think you would get different results with different flours.I was trying to replicate Flax4Life's carrot muffins. Not bad, but this isn't it.
Provided by sheepdoc
Categories Quick Breads
Time 40m
Yield 18 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 350 and line muffin tins with paper.
- Combine dry ingredients.
- Mix in carrots, raisins, and walnuts one at a time.
- In separate bowl, whisk eggs, milk, and vanilla.
- Fold wet ingredients into dry ingredients just until combined.
- Scoop into muffin tins.
- Bake 20-25 minutes.
Nutrition Facts : Calories 181.6, Fat 11.1, SaturatedFat 1.3, Cholesterol 22.1, Sodium 184.8, Carbohydrate 18.1, Fiber 4.9, Sugar 11.3, Protein 4.8
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- Preheat oven to 350°F (175 °C) and prepare two 9 inch cake pans. Line the bottoms with a circle of parchment paper or a silicone cake pan liner and grease the sides well with some oil or vegan butter. Set aside for now away from the hot oven.
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- Take the chopped pineapple and squeeze the juice out of it in your fist over the sink. This is important so we get the flavour and texture without all of the additional moisture. Skip this step if you aren't using the pineapple.
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