Carrot Cake

I was introduced to and ate a wide variety of foods from an early age. I love food. I have the fondest childhood memories of fried stuffed eggplant, artichokes dripping in garlic and oil, chicken soup fragrant with saffron, fennel, figs, nestle quick chocolate powder and temptee whipped cream cheese in the bright pink container.

Ok, the nestle quick and cream cheese are probably not that unusual for a child to love but they are so quintessential Nana that it warms my soul just thinking about it.

Carrot cake may not be your cup of milky tea (I love milky tea!) but today I just wanted it. I already had my cheat meal for the week at this morning’s breakfast (chicken fajitas, yes, for breakfast, with plenty of chips and salsa at the only good Mexican restaurant around. It’s no Santana’s, but it’ll do for Virginia) so real carrot cake wasn’t in the cards. Have no fear, I pulled out the bundt pan (no cream cheese frosting to fill layers here, so a bundt pan it was) and Amytized the recipe from the King Arthur Flour Whole Grain Baking Book.

High Fiber, Amytized Carrot Cake

3/4 cup egg whites
2 1/2 ounces baby food prunes
2 tsp vanilla extract
1 1/2 cups Splenda Granular
1 cup oat flour
1 cup Fiber One flour
2 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp salt
1 Tbs cinnamon
2 1/2 cups shredded carrots
3/4 cup unsweetened organic coconut flakes
1 can crushed pineapple, drained (I used the kind sweetened with Splenda)

Preheat the oven to 350℉.  Spray a bundt pan with nonstick spray.
Beat the wet ingredients in a bowl. In a separate bowl, mix all the dry ingredients. Add the dry ingredients to the wet ingredients and mix. Add the carrots, coconut, and pineapple. Pour into pan and bake 45 minutes or until a toothpick inserted in the center comes out clean.

For entire recipe:

1543 calories
47.7 g fat
257.4 g carb
62.5 g fiber
46.6 g protein

I plan on cutting this into 8 servings and making it my breakfast for the week (alongside some Hood Calorie Countdown Skim Milk with my coffee for a little extra protein).

For 8 servings, each:

193 calories
6 g fat
32 g carb
7.8 g fiber
5.8 g protein

Day 11 Nice Thing: I can Amytize any recipe!!

P.S. GO CHARGERS!!!! I’m off to DC to watch the game (with a Steelers fan WHATEVER DUDE).


1 Response to “Carrot Cake”

  1. 1 sarah August 29, 2009 at 10:54 am

    so, i’ve looked online and can’t find fiber-0ne flour. what is this and where can i get it?

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Amyella (pronounced Amy-ella) is a pseudonym for Amy Levitt, a fitness and health food fanatic and a beach girl at heart. She has been sharing her sometimes nonsensical thoughts and self-amusing stories online since 2002 and currently spends a good deal of her time wrangling her 90 pound Rottweiler and 60 pound Boxer. Which is quite a show.
The origin of the name Amyella.

Here's my deal. It's wicked exciting!


Find the recipes here: Amyella's Recipes
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