Flax Seed Carrot Cake Recipes
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
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 Carrot Cake
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
KILLER CARROT CAKE
This is an absolutely FAB carrot cake,My late Uncle Rick gave my mom the recipe and I've been making it since I was 12 years old (now i'm 20 so go figure). I made it just ONCE at my aunties house and she's had to bake it every week for 4 months now because my uncle keeps requesting it! I always used to be asked to bring it for bake sales too :)
Provided by Nisa4709
Categories Dessert
Time 1h5m
Yield 1 10, 8-10 serving(s)
Number Of Ingredients 20
Steps:
- Heat oven to 350 degrees Farenheit.
- Grease and flour 10" baking pan.
- Pour oil and carrots into a mixing bowl and mix till combined.
- Add in eggs one by one whilst beating on medium speed.
- Add in sugar and beat until sugar is dissolved and the mixture is frothy and light in color.
- Make sure to beat until sugar is dissolved! if not the sugar will form a crust on top of the cake whilst baking.
- Add in the spices and vanilla / almond essence.
- Lastly add in the flour which has been sifted along with the baking powder and soda.
- When adding in the flour just mix it in with a wooden spoon and swirl in a figure eight until flour is just combined. This is to make sure you dont let out excess air.
- Add in nuts.
- Pour batter into pan and bake until cake begins to shrink off sides and toothpick inserted comes out clean, approximately 45 minutes.
- When cake is cool put on icing.
- For Icing beat the cream cheese and butter until light and fluffy.
- Add in icing sugar and vanilla and beat till smooth.
Nutrition Facts : Calories 897.3, Fat 56.8, SaturatedFat 15.6, Cholesterol 205.1, Sodium 401.2, Carbohydrate 88.1, Fiber 3, Sugar 59.6, Protein 12.7
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