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Breakfast Carrot Cake

Breakfast Carrot Cake

November 11, 2016
3 Reviews (5.00 out of 5)
Diverticulosis Diet Breakfast Carrot CakeDiverticulosis Diet Breakfast Carrot Cake
Course
Serves 8-10 slices

This carrot cake is high in fiber and delicious.  Make some over the weekend, and enjoy on weekday busy mornings.

Ingredients

  • 1 1/3 Cup
    water
  • 1/2 Cup
    brown sugar
  • 1 Cup
    seedless raisins
  • 2
    carrots, grated
  • 1
    apple, unpeeled, chopped
  • 1 Teaspoon
    cinnamon
  • 1 Teaspoon
    ground cloves
  • 1 Teaspoon
    nutmeg
  • 2 Teaspoons
    butter
  • 2 Cups
    whole wheat flour
  • 1 Teaspoon
    baking soda

Instructions

  1. Preheat oven to 375F degrees. Spray a 9x5 inch loaf pan with non-stick cooking spray.

  2. In a medium saucepan, over low heat, mix together water, sugar, raisins, carrots, apples, cinnamon, cloves, nutmeg, and butter. Cook for 5-7 minutes, until well combined, and sugar dissolves. Remove pan from heat and allow to cool.

  3. In a large bowl, combine flour, baking soda and salt. Stir carrot mixture into flour mixture and mix just until combined.

  4. Pour into prepared pan. Bake for 1 1/4 hours, or until a knife inserted in the center comes out clean. Cool on wire rack.

Nutrition:

Nutrition Facts

9 servings per recipe

Serving size 1 slice

Amount per serving

Calories 210
% Daily Value*
Total Fat 1.5g2%
Saturated Fat 0.5g3%
Trans Fat 0g
Cholesterol 2mg1%
Sodium 140mg6%
Total Carbohydrate 49g18%
Dietary Fiber 5g18%
Total Sugars 26g
Includes 12g Added Sugars24%
Protein 4g
Vitamin D 0mcg0%
Calcium 20mg2%
Iron 1mg6%
Potassium 220mg5%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

3 reviews for Breakfast Carrot Cake

  1. Daire
    5

    ()

    Delicious! Easy to make!

  2. Linzi

    ()

    What is cup size in ozs? I tried this and it didn’t rise was just like a biscuit 🤦🏻‍♀️🤣

  3. Gary

    ()

    These were a tasty treat. I made them as muffins and adjusted the baking time. Just one question…how much salt as it is not listed in the recipe

  4. Bridget
    5

    ()

    I baked this breakfast cake for the first time today. Excellent result, couldn’t wait until breakfast for a slice and so had a piece for afternoon tea. I baked it only for 45 minutes at required temperature. The cake had come nicely away from the sides of the tin and a knife came out clean. It is moist and full of flavour. Delighted with result. Xx

  5. Sharon
    5

    ()

    Hi I made into muffins absolutely lovely

  6. Dawn H

    ()

    I made these in a nonstick brownie pan. I made the mistake of putting cupcakes liners in the pan. They are really good.

  7. Dawn H

    ()

    I made these in a nonstick brownie pan. I made the mistake of putting cupcakes liners in the pan. They stuck to the liners. They are really good.

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