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Pumpkin Carrot Cake

Diabetic.Foodie's picture
Ingredients
  Sugar free white cake mix 8 Ounce
  Water 1⁄3 Cup (5.33 tbs)
  Carrot puree 1⁄3 Cup (5.33 tbs)
  Egg 1
  Pumpkin pie spice 2 Teaspoon
Directions

Empty cake mix into a bowl.
Add remaining ingredients.
Beat for 4 to 5 minutes or until creamy.
Transfer to 8 in. (20 cm) greased cake pan.
Bake at 350°F (175°C) for 20 to 25 minutes.
Allow cake to cool; then remove from pan.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Vegetable

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 927 Calories from Fat 127

% Daily Value*

Total Fat 14 g21.7%

Saturated Fat 2.2 g11%

Trans Fat 0 g

Cholesterol 211.5 mg70.5%

Sodium 1700.6 mg70.9%

Total Carbohydrates 12 g3.9%

Dietary Fiber 2.6 g10.4%

Sugars 3.4 g

Protein 183 g365.3%

Vitamin A 558.5% Vitamin C 32.1%

Calcium 652.9% Iron 16%

*Based on a 2000 Calorie diet

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Pumpkin Carrot Cake Recipe