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I haven’t eaten carrot cake in so long, usually I can only have one bite of normal cake without problems, I was craving a carrot cake so I adapted a recipe I found on the 101 Cooking for Two blog. This recipe is #lowfat with about 12.1 grams of fat per serving. If you leave out the walnuts it reduces to 7.1 grams of fat per serving. #vegan options. The original recipe calls for coconut flakes but I don’t like coconut so I left them out. It also calls for eggs but I used flax seed instead. Next time I might try 1/4 or 1/3 of an egg white. The original recipe also calls for crushed pineapple instead of applesauce so you could experiment with that.
View original recipe on cookpad.comPreheat oven to 350 F.
Mix ground flax and water to form a flax egg. Let it sit for a minute, then add the oil and vanilla. Mix.
Add the carrots, applesauce, and walnuts. Mix.
In a separate bowl add the flour, sugar, baking soda, cinnamon, salt. Mix.
Add dry mixture to wet mixture and mix.
Lightly grease an oven safe mug. Spoon mixture into mug, pat down and smooth.
Bake 30-35 minutes or until a toothpick or knife comes out clean. Let cool 5 minutes. Then use a knife to work around the edge and remove the cake. Let cool completely.
Mix the frosting ingredients and put frosting on cake. Enjoy!
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