Flax Seed Carrot Cake Food

FLAX SEED CARROT CAKE

Flax Seed Carrot Cake image

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

Ingredients

3 egg whites
⅔ cup white sugar
¼ cup nonfat milk
⅓ cup applesauce
1 teaspoon vanilla extract
¼ teaspoon almond extract
1 ⅓ cups whole wheat flour
⅔ cup all-purpose flour
2 tablespoons ground flax seed
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
1 teaspoon baking soda
⅓ cup chopped walnuts
¼ cup raisins
½ (8 ounce) can crushed pineapple, drained
1 cup grated carrot

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

CARROT AND FLAXSEED MUFFINS - GF

Carrot and Flaxseed Muffins - GF image

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

Ingredients

1 1/2 cups precision gold gluten-free flour
1 1/2 cups milled flax seeds
2/3 cup brown sugar
1 tablespoon baking powder
3/4 teaspoon salt
2 teaspoons cinnamon
1 1/2 cups shredded carrots
1/2 cup raisins
1 cup chopped walnuts
3/4 cup milk
2 eggs
2 teaspoons vanilla

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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