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Carrot Cake Re-Mix with Greek Yogurt Frosting
LIZ'S HEALTHY TABLE16Ingredients
45Minutes
270Calories
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Ingredients
US|METRIC
15 SERVINGS
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1/2 cup toasted walnuts (roughly chopped)
- 1/4 cup ground flaxseed
- 2 tsp. ground cinnamon
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3 large eggs (beaten, we use omega-3 eggs)
- 1 cup granulated sugar
- 1/2 cup canola oil (organic)
- 1/2 cup pumpkin puree (canned 100%)
- 1/4 cup low fat milk
- 1 tsp. vanilla extract
- 12 oz. carrots (peeled and shredded on the large holes of a box grater, 2 cups)
- 2 cups greek yogurt (vanilla, we use whole milk but to cut the fat further, you can use reduced fat)
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NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories270Calories from Fat120 |
% DAILY VALUE |
Total Fat13g20% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol45mg15% |
Sodium220mg9% |
Potassium240mg7% |
Protein6g |
Calories from Fat120 |
% DAILY VALUE |
Total Carbohydrate32g11% |
Dietary Fiber3g12% |
Sugars17g |
Vitamin A100% |
Vitamin C4% |
Calcium10% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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