Carrot Cake Bread
This is one of my most requested ideas and of course, I lost it in the crash. Thanks to Barbara who emailed me her copy a few weeks back. 
- 1 box carrot cake mix (I used Betty Crocker Supermoist Cake Mix, Carrot)
- 15 oz can pumpkin
- 2 egg whites
- 5-6 baby carrots grated
- dash of cinnamon
- non-stick spray
Mix all together and pour equal amounts into 2 bread pans sprayed with non-stick cooking spray.
Bake at 350 degrees for 40 minutes.
I count each loaf at 22 points, cut one loaf into 11 slices for 2 points each.
Labels: BreakfastIdeas, DessertIdeas
posted by Roni
at
10:03 PM
9 Comments :
I'm a sucker for carrot cake. May just have to try it, thanks!
Thakn you for addind this recipe!
This was seriously amazing!! I put the entire mix in a 13X9, cooked for 35 minutes, and then cut the entire thing into 24 "cake bites."
I put each "cake bite" into her own ziploc and straight into the freezer. I am going to just pop in the microwave when I am in need (idea from vitatop muffins).
Thanks !!! again sooo amazing.
Do you think that Egg-Beaters would work just as well as the egg whites?
Rhonda - I think they would work fine !
Delicious! I tried this yesterday, and also put half the batch in the freezer once it was prepared.
I'm happy that my fiance has a nice, healthy, treat to take to work with him instead of those Starbucks desserts he's addicted to! I love that there's pumpkin in it too... one of the top most healthiest foods out there.
Thanks Roni!
Justine
Just made these last night...they are delicious! I am looking for ways to get fibre and nutrients into my 16 year old niece without her guessing there's anything healthy about it...and these did the trick! The whole family loved them! and it couldn't have been easier!
I used a similar recipe to make muffins, but I made a few changes that bump up the fiber, so you can still get 2 WW points in larger portions of 16-18 muffins.
I added 3/4 cup of unprocessed bran which adds 18 grams of fiber, but only 90 cals & 1.5 gr of fat to the entire batter. Many homemade carrot cake recipes use whole wheat flour, so this IS NOT noticeable.
I also used a large carrot (about 1/2 cup grated), and extra cinnamon & nutmeg.
You can also add a small amount of chopped raisins (about 1/3 cup), and still keep the points low.
A few hints:
Sprinkle about 1 TB of the dry cake mix on the raisins before chopping. It will help keep the raisins form sticking together.
I prefer to spray the cupcake pans with cooking spray than to use paper baking cups. Low fat mixes tend to stick to the paper, and they're just TOO good to not get every morsel!
I used originally used 1/4 cup of unsweetened applesauce, but I may try the egg whites next time.
BTW - The family (hubby & 2 teens) inhaled them.
I made this today and it's AWESOME!! Thanks for sharing your great recipes! :-)
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