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Flax Seed Carrot Cake
Flax Seed Carrot Cake
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
545 minutes
Indulge guilt-free in this fruity twist on classic carrot cake, with the option to skip flax seed meal. Perfect served chilled for ultimate moistness.
Ingredients:
  • 3 egg whites
  • 0.66666668653488 cup white sugar
  • 0.25 cup nonfat milk
  • 0.33333334326744 cup applesauce
  • 0.25 teaspoon almond extract
  • 1.3333333730698 cups whole wheat flour
  • 0.66666668653488 cup all-purpose flour
  • 2 tablespoons ground flax seed
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 0.33333334326744 cup chopped walnuts
  • 0.25 cup raisins
  • 0.5 (8 ounce) can crushed pineapple, drained
  • 1 cup grated carrot
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C and lightly grease a 9x5 inch loaf pan with vegetable cooking spray.
  • In a small bowl, vigorously combine egg whites, sugar, milk, applesauce, vanilla, and almond extract until thoroughly mixed. In a large bowl, sift together the flour, whole wheat flour, flax seed, cinnamon, nutmeg, cloves, and baking soda. Incorporate the mixed egg into the flour until fully combined. Gently add walnuts, raisins, carrot, and drained pineapple to the batter. Transfer the batter to the prepared pan.
  • Bake in a preheated oven for about 40 minutes, or until a toothpick inserted in the center comes out clean (not necessarily dry). Let it cool for 10 to 20 minutes before refrigerating overnight.

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