Servings: 30
Meal Types:
Desserts Breakfast
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Member Recipe
Carrot Zucchini Cake
A low carb tasty alternative to carrot cake.
Ingredients
Directions
- Pre-heat oven to 350 °F (175 °C). Grease a 9x13 inch pan. In a mixing bowl separate egg whites from yolks. Whip egg whites until peaks form. Set aside.
- In a medium bowl, combine walnut and almond flours (can substitute soy flour for some volume as well), baking soda, xanthan gum, salt and spices. Set aside.
- In a large bowl combine cream and lemon juice, then add egg yolks, oil, sweetener and vanilla. Mix well. Add flour mixture and mix well.
- In a medium bowl combine shredded carrots, shredded zucchini, coconut and crushed pineapple with juice.
- Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well. Fold in egg whites, do not overmix.
- Pour into a prepared 9x13" pan, bake at 350 °F for 45 minutes to an hour. Check with toothpick.
- Allow to cool at least 20 minutes before serving.
- Top with your favorite Splenda-sweetened cream cheese frosting. Good served chilled for 2 hours.
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on Weight Watchers :
| Nuts and Nut Products |
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Moderation*
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| Oils |
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Moderation*
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| Butter and Cream |
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Unfavorable*
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| Sweets |
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Moderation*
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| Eggs and Egg Substitutes |
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Moderation*
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| Canned, Cooked, Dried and Frozen Fruit |
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Moderation*
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| Vegetables and Vegetable Products |
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OK*
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| Spices and Herbs |
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OK*
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| Fruit Juice |
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Moderation*
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| Baked Products |
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Moderation*
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| food groups ordered by calorie contribution to recipe. |
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* opinions expressed on this site are those of the FatSecret members and do not necessarily reflect the views of Weight Watchers
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Nutrition Facts
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Serving Size 1 serving
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| Amount Per Serving |
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Calories from Fat 141
Calories 195
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| % Daily Values* |
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Total Fat
15.67g
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24% |
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Saturated Fat
7.52g
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38% |
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Polyunsaturated Fat
1.551g
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Monounsaturated Fat
5.784g
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Cholesterol
40mg
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13% |
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Sodium
125mg
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5% |
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Potassium
200mg
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Total Carbohydrate
11.97g
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4% |
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Dietary Fiber
2.5g
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10% |
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Sugars
6.89g
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Protein
3.53g
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| Vitamin A
15% |
| Vitamin C
3% |
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| Calcium
3% |
| Iron
5% |
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| * |
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Values are based on USDA Nutrient Database SR18
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