How To make Carrot Cake Ww
1 1/2 c Flour; all-purpose
1/2 c Flour; whole wheat
3/4 oz Wheat germ; toasted
1 tb Baking powder
1 ts Cinnamon
1/2 ts Mace
1/4 ts Salt
2 Egg, lrg; room temp.
1/2 c Sugar, brown; packed
1/4 c Oil; vegetable
1/4 c Syrup, pancake; 12 cal/t
1/4 c Yogurt; plain
1 ts Vanilla extract
1 ts Orange rind; grated
1 c Pineapple chunks; chopped
1 tb Flour; all-purpose
1/2 c Raisins; golden
Preheat oven to 350 deg. F. Spray a 12-cup Bundt pan with nonstick cooking spray. In large bowl, stir together first 7 ingredients. In medium bowl, beat eggs, sugar, oil, pancake syrup, yogurt, vanilla and orange rind with 1/4 cup water until well mixed. Stir in carrots and pineapple. In a small
bowl, toss raisins with 1 tablespoon flour. Scrape wet ingredients into dry and stir just until blended. Gently fold in raisins. Scrape evenly into prepared pan. Bake 50-60 minutes, until toothpick inserted in center comes out clean and cake shrinks from sides of pan and is browned. (If cake browns to quickly, cover loosely with a sheet of foil and continue baking.) Let cool on rack 30 minutes before turning out of pan to cool completely. Makes 12 servings. From Weight Watcher Magazine, January, 1987 -----
How To make Carrot Cake Ww's Videos
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Diabetic Carrot Cake Easy Food Recipes
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WEEKLY WW MEAL PREP | RAMEN NOODLE SALAD | 1SP CARROT CAKE CUPCAKES & MORE | WEIGHT WATCHERS!!
HAPPY MONDAY!!! This weeks meal prep is DELISH!! 3 fantastic recipes to share!! Enjoy!! XO
HEALTHY HASHBROWN CUPS: 2SP each
**MODIFICATIONS: I used Ore Ida shredded hash browns, Light shredded cheese and Fairlife milk**
RAMEN NOODLE SALAD: 5SP per serving
**MODIFICATIONS: Pumpkin seeds instead of sunflower seeds.
ONE POINT CARROT CAKE PROTEIN CUPCAKES: 1SP each
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WEIGHT WATCHERS FRIENDLY CARROT CAKE| ENTIRE CAKE ONLY 33 POINTS| WEIGHT LOSS JOURNEY| WW | NEW PLAN
WEIGHT WATCHERS FRIENDLY CARROT CAKE| ENTIRE CAKE ONLY 33 POINTS| WEIGHT LOSS JOURNEY| WW | NEW PLAN
Sukrin Brown Sugar link:
I used the recipe from Grandbaby Cakes and swapped out the ingredients to make it my own Weight Watchers Friendly Low Point Carrot Cake.
RECIPE:
2 1/2 Cups Self Rising Flour- 28 points
1 1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon allspice
1 teaspoon baking soda
2 Cups Sukrin Gold Brown Sugar
1 Cup Unsweetened Apple Sauce
1 Tablespoon Pure Vanilla
4 Large Eggs
3 Cups Grated Carrots
1/2 Cup Crushed Pineapple with some juice-2 Points
For The Frosting:
1 Cup Non fat Greek Yogurt
1 teaspoon Vanilla extract
1 Box Sugar free fat free Cheesecake flavored instant pudding mix- 3 Points
1/3 Cup Sukrin Gold Brown Sugar .... you can make it powered sugar by putting it in a very high powered mixer, and mixing for about 4 to 5 minutes, scraping down the sides periodically. If you dont want to do that, just add it as is.
1 Cup Unsweetened Almond Milk
Mix all Cake ingredients in a large mixing bowl till incorporated well with no lumps.
Spray a Bundt Pan well then dust with a little flour. Pour in all the batter. Bake at 350° for 1 hour or until a toothpick inserted, comes out clean. Cook times may vary depending on your oven.
Mix all Frosting ingredients adding the milk a little at a time until you get the consistency you want.
Cut Cake into 11 equal parts
3 Points per Serving including the frosting.
ENTIRE CAKE WITH FROSTING IS 33 POINTS !!!!!
HOPE YOU ENJOY THIS DELICIOUS CAKE.
#carrotcake #lowpointcarrotcake
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Grandma Barb's THE BOMB Carrot Cake Recipe
❤️ SUBSCRIBE HERE: Moist, tender carrot cake made from scratch! I love my Grandma Barb’s carrot cake and she has been asking if I’d shared it with you guys yet.
I low-key thinks she likes having the bragging rights of saying “yeah people all over the world make my recipes” lol This carrot cake will not disappoint! It’s an old fashioned, tried and true favorite.
It’s crazy moist and fluffy from all that buttermilk, carrot pulp and brown sugar! The oil gives it such an amazing fluffiness! I hope you all enjoy this carrot cake as much as we do!
GET THE PRINTABLE RECIPE HERE:
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