- 3 egg whites
- 2/3 cup white sugar
- 1/4 cup nonfat milk
- 1/3 cup applesauce
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1 1/3 cups whole wheat flour
- 2/3 cup all-purpose flour
- 2 tablespoons ground flax seed
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/3 cup chopped walnuts
- 1/4 cup raisins
- 1/2 (8 ounce) can crushed pineapple, drained
- 1 cup grated carrot
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x5 inch loaf pan with vegetable cooking spray.
- Whisk together the egg whites, sugar, milk, applesauce, vanilla, and almond extract in a small bowl; mix until well blended. In a large bowl, sift together the flour, whole wheat flour, flax seed, cinnamon, nutmeg, cloves, and baking soda. Mix the egg into the flour; stir until well blended. Fold in the walnuts, raisins, carrot, and drained pineapple. Pour batter into the prepared pan.
- Bake in preheated oven until a toothpick inserted into the center comes out clean (but not necessarily dry), about 40 minutes. Set aside to cool for 10 to 20 minutes before refrigerating overnight.
05/24/2019
recipepes.com
flax seed carrot cake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
