Author Notes: I came up with this recipe for my boyfriend, who loves carrot cake and is very health-conscious. I personally am not a fan of desserts that try to be a healthy version of a regular dessert and end up not being too delicious, but I think this is a nice puddingy dessert with carrot cake flavors that even someone not concerned with nutrition information can enjoy. It can also be doubled and baked in a larger dish – the cooking time will stay the same. —VanessaS
Serves: 6
Ingredients
-
3/4
cup flour
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8
packets sugar substitute
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1/2
teaspoon baking powder
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1/2
teaspoon salt
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1
teaspoon cinnamon
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1/8
teaspoon nutmeg
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1/2
teaspoon ground ginger
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1 1/2
tablespoons apple sauce
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3/4
cup crushed pineaapple. drained
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1
teaspoon finely ground flax seeds
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3
teaspoons water
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2
cups grated carrot, firmly packed
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vanilla frozen yogurt, as desired
-
pomegranate seeds, as desired
Directions
- Preheat oven to 350. Mix flax seeds and water in a small bowl and refrigerate for 20 minutes.
- Mix flour, sugar substitute, baking powder, salt, cinnamon, nutmeg and ginger in a medium bowl.
- To dry mixture, add applesauce, pineapple, flax mixture, and carrots. Stir just until combined.
- Spray small baking dish (I use 8″x6″ oval gratin dish) with non-stick spray. Add cake mixture and bake for 35 minutes at 350.
- Let cake cool slightly and serve with frozen yogurt and pomegranate seeds.