Skinny-tized 170 Calorie Carrot Cake

Carrot Cake is one of my Dad's favorite desserts, so I decided to try to make him a Skinny version, using my Pumpkin loaf recipe as a base.

This baked up much more like a cake than the Pumpkin Loaf, and I decided to use mini loaf pans so that everyone could have their own 170 calorie Carrot Cake :)

This recipe is also Gluten and Dairy Free, and it tastes great with my Vegan Pumpkin Cream Cheese as Icing :)

Recipe: (makes 2 large loaves or 4 mini loaves)

1 cup Oat Flour - 360 cal

4 egg whites - 68 cal

3/4 cup Unsweetened Apple Sauce - 75 cal

1 cup Grated Carrots - 53 cal

1 1/2 cup Pumpkin Puree - 120 cal

1/2 cup Stevia

1 tsp baking soda

1 tsp baking powder

Pumpkin Pie Spice (to taste)                           

= 676 calories in whole recipe - 338 calories in 1 large loaf, or 169 calories in mini loaf

1. Preheat oven to 350 degrees

2. Mix all ingredients together

3. Pour into greased loaf pans, either 2 regular loaf pans or 4 mini loaf pans

4. Bake for 25 minutes in mini loaf pans, or 40-50 minutes in large loaf pans

5. Let cool, top with soy whip or Cream Cheese icing, and Enjoy!