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Cranberry Carrot Cake

Servings: 18

Ingredients

  • 1/2 cup brown sugar
  • 1/2 cup white sugar or artificial sweetener
  • 1/4 cup canola oil
  • 1/4 cup applesauce, unsweetened
  • 1 tsp vanilla
  • 2 Omega 3 enhanced eggs
  • 3/4 cup white flour
  • 1/2 cup whole wheat flour
  • 1/4 cup ground flax
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1/4 tsp salt
  • 3 cups grated carrots
  • 1/2 cup crushed pineapple, drained and juice squeezed out
  • 1/2 cup walnuts
  • 1/2 cup Craisins
  • 1/2 cup coconut

Directions

  1. Preheat oven to 350 degrees.
  2. In a mixing bowl combine sugars, canola oil, and applesauce.  Blend on medium speed with mixer. Blend in eggs and vanilla continuing on medium speed.
  3. 2. Combine flours, ground flax, soda, salt and cinnamon in a large bowl.
  4. Add dry ingredients with other blended ingredients and mix well.
  5. On low speed, blend in carrots, crushed pineapple, walnuts, coconut and dried cranberries.
  6. Pour into full sheet pan sprayed with non-stick cooking spray. Bake about 40-45 minutes until toothpick comes out clean. Do not over bake.
  7. Frost with cream cheese frosting if desired.

Nutrients per Serving

  • Calories: 168
  • Protein: 3g
  • Carbs: 25g
  • Total Fat: 7g
  • Sat Fat: 1g
  • Mono: 2g
  • Fiber: 2g
  • Sodium: 127mg
  • Omega 3 fats: <1g
  • Mg: 24mg
  • Potassium:¬†152mg