Healthy Carrot Cake Makeover

It is a snowy day in Southern Ontario.  I am not sure if we got as much snow as predicted, but it sure looks blustery out there.  Glad I am safe and warm inside :)

Yesterday I decided to bring out the brownie pan (if you don't have one of these, find one. It is fantastic) and make one of my most favourite desserts:  carrot cake.

I took this recipe, halved it so it would fit in the pan (my lesson learned from last time), reduced the sugar, and added some fibre.  The result was a moist, delicious carrot cake that will statisfy any sweet tooth. 

Coconut Carrot Cake (Makes 18 Squares)

1/2 cup whole wheat flour
1/2 cup wheat germ
1 tsp baking powder
1 tsp baking soda
2 tsps cinnamon
1/4 tsp sea salt
1/2 cup sugar
1 1/2 cups applesauce
2 tbsp milk
1 flax egg
1 tsp vanilla1 cup grated coconut
1 1/2 cups grated carrot

Preheat oven to 350 degrees and lightly grease your brownie pan (or an 8x8 pan).

Prepare flax egg and set aside.

Combine flour, wheat germ, baking powder, baking soda, cinnamon and salt.  In a separate bowl, mix sugar, applesauce, milk, flax egg, vanilla, coconut and carrot.

Add your dry ingredients to the wet and stir until just combined.

Pour batter into pan and bake for 30-35 minutes.  Allow to cool and pop out of brownie pan or cut into squares.

Enjoy, guilt free :)

Nutritional Information (Approx.)
79 calories
2 g fat
14.5 g carbs
1.6 g protein
2.6 g fibre

Did you have a snow day today?  
Are you going to do some baking to stay warm?

Stay Healthy,
Tracy