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Carrot Cake Recipe

Carrot Cake Recipe INGREDIENTS 2 cups all-purpose flour 1 cup of sugar 1/2 cup brown sugar 2 tsp ground cinnamon 1 tsp ground nutmeg 2 tsp baking soda 1 tsp salt 1/2 cup raisins 1/2 cup egg substitute 2 egg whites 2 1/2 cups shredded carrots 1/2 cup applesauce 1/3 cup canola oil 12 oz fat-free cream cheese 3 tbsp hot water 1 7 oz jar of marshmallow  crème 1 tsp vanilla extract DIRECTIONS Preheat the oven to 350ºF. Spray 2 (9-inch) round cake pans with non-fat cooking spray (I used butter flavored Pam), line the bottoms with parchment or wax paper, and spray the paper with the nonstick spray. Combine the flour, both kinds of sugar, cinnamon, nutmeg, baking soda, and salt in a medium bowl. Whisk the egg substitute and egg whites in a large bowl. Add the carrots, applesauce, oil, and raisins, and hot water stirring until blended. With a rubber spatula, add the flour mixture to the carrot mixture, and stir until blended. Spread the batter eve...
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One Point Mug Cake

 

ONE POINT MUG CAKE

Ingredients

2 tablespoons (1 oz | 30 g) self-rising flour

1 tablespoon natural granulated sweetener to keep calorie count low (if white, raw or coconut sugar, and counting your calories, remember to add this in)

2 level teaspoons unsweetened cocoa powder for a mild chocolate cake OR 1 tablespoon for a darker , richer chocolate cake

1/4 teaspoon baking powder

pinch of salt

1 teaspoon reduced fat butter , melted (or coconut oil)

2 tablespoons (40ml) unsweetened almond milk (or skim milk for an extra point) *2 1/2 tablespoons of milk if using 1 tablespoon cocoa powder

1/8 teaspoon pure vanilla extract

3/4 tablespoon mini chocolate chips of choice (milk or dark), divided *optional (See Notes)



Instructions

Grab a 1/2-cup capacity mug and spray with cooking oil spray. Into the mug, add in the flour, sweetener (or sugar), cocoa powder, baking powder and salt. Whisk to combine. To that, add your melted butter, milk and vanilla.

(Optional): Fold in 1/2 tablespoon of chocolate chips. Mix them through. Top with the remaining chocolate chips.

Minute Microwave Method

Bake in your microwave on ‘Quick’ or High’ setting for 40 seconds. Open the door and gently touch the top with your finger tip. If it’s still a little underdone in the middle, bake for another 10 seconds until cooked through (not too long, as the cake will continue cooking in the mug once it’s removed).

Oven Baked Version

Preheat oven to 180°C | 350°F. Spray a 1/2-cup capacity ramekin with cooking oil spray. Prepare as above and bake in the oven for around 15 minutes, or until a toothpick inserted into the centre comes out clean. (For a fudgier cake, check it after 11 minutes with a toothpick and it should come out slightly dirty, but not with a lot of cake batter attached.)
Serve with fruit, icing sugar, ice cream, or whipped cream! Personally, I like this cake on its own.

Source: http://foodiemomskitchen.com/one-point-mug-cake/

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