Low Fat Carrot Cake Brownies
"This turned out very moist and tasty for being low fat."
Original is 9 servings
Ingredients
Nutritional
- Serving Size: 1 (169.1 g)
- Calories 346
- Total Fat - 11.8 g
- Saturated Fat - 3.4 g
- Cholesterol - 0 mg
- Sodium - 794.2 mg
- Total Carbohydrate - 58.1 g
- Dietary Fiber - 5.1 g
- Sugars - 31 g
- Protein - 5.4 g
- Calcium - 85.2 mg
- Iron - 1.8 mg
- Vitamin C - 4.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat the oven to 350° F.
Step 2
Spray 9" x 13" baking pan with a good coat of PAM.
Step 3
Peel and shred 3-4 medium carrots to get about 2 cups of carrots. A little more or less should be okay.
Step 4
Chop 1/2 cup of walnuts.
Step 5
Drain one 20 oz can of crushed pineapple. Enjoy a cup of the pineapple juice while you're working.
Step 6
In a medium bowl, combine 2 eggs or egg substitutes, 2 tablespoons oil, and 2 teaspoons vanilla. Stir well, then add in the carrots, pineapple, and walnuts.
Step 7
In a large bowl mix 1 1/2 cup flour, 1 cup sugar, 1/4 cup flaked sweetened coconut, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt, and 2 teaspoons cinnamon. Mix well with a wire whisk. Now fold the wet into the dry and keep folding until all is incorporated.
Step 8
Pour into baking pan and spread reasonably smooth. Bake until a toothpick comes out clean. About 30-35 minutes. Remove and allow to cool in the pan.
Step 9
If you want to frost it with some cream cheese frosting, wait until it's completely cooled.
Tips
No special items needed.
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