Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
695
Calories
21g
Protein
7g
Fat
138g
Carbs
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Prune | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¼ cup unsweetened applesauce
- ¼ cup prune purée
- ½ cup crushed pineapple, drained
- 2 eggs
- 1½ cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon or pumpkin pie spice
- ½ teaspoon salt
- ¼ cup Splenda brown sugar blend
- 1 cup carrots, grated
Directions
1
In medium bowl beat together eggs, pineapple, prunes, and applesauce.
2
In bowl 2 stir together flour, powder, soda, sat, spice, and Splenda (if using it).
3
Stir carrots into liquid mix.
4
Stir in flour mix.
5
Bake in greased and floured 8x8 pan for 45-50 minutes or until cake pulls away from pan (I used PAM flour spray).
Recipe sourced from
fandom