Breakfast

low sugar carrot cake is for Breakfast, Snack.

low sugar carrot cake takes 30 minutes to prepare.

low sugar carrot cake takes 50 minutes to cook.

low sugar carrot cake makes 18 servings.

The ingredients for low sugar carrot cake are:

Prep the flax egg which is equal to one egg. 1 tbsp of flax ground seeds and 3 tbsp of water. Let sit.

Measure all ingred and get out your bowls and beater to make recipe.
I made the frosting first...Mascapone and creme franche 4 oz each and splenda with the vanilla/rum/ orange zest. You can use cream cheese but since I was cuting the fat I wanted to put in the real flavor of cheese. its optional to put the orange zest and orange juice . only use the Orange juice if you want a icing instead of a frosting on top of muffin.

Combine all dry ingredients set aside . combine all wet and fold in the dry. add carrots. Place in the muffin pan liners and bake for 50 to 60 minutes ...watch careful to make sure they are not burning ...you may need less time . I insert a tester in middle to see when done. Frost after cooled for hours.

Also for another version your can put left over cranberries raw chopped up to give it a tart bite about 1/4 to 1/2 cup. It really taste excellent.

Here is how you make low sugar carrot cake:

Preheat oven to 350 degrees. Grease/ flour lightly 9 by 13 inch pan or use muffin liners. Combine the flax seeds and 3 tbsp of water and let sit for your flax egg. Sift flour salt baking soda, powder, and spices. set aside. Combine oil and applesauce, splenda and combine with eggs white ;egg; apple butter, and flax egg when it is mixed well. Gradually add in the dry ingredients mixing well. Fold in the carrots. Tranfer to the muffin tin liners in tin pan or the greased and floured Pan. To make the icing combine butter and cream cheese until light and fluffy , gradually add in the splenda and vanilla and rum/ orange zest . Set aside to frost after muffins are cooled. If you want a icing use the orange juice to thin.Serving Size: makes 18 to 20 muffins depending on size of muffin you wantNumber of Servings: 18Recipe submitted by SparkPeople user LAURIE545.

The nutritional information for low sugar carrot cake is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 258.4

• Total Fat: 17.7 g
• Cholesterol: 24.2 mg
• Sodium: 148.7 mg
• Total Carbs: 17.5 g
• Dietary Fiber: 1.7 g
• Protein: 2.3 g