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Carrot-Oatmeal Spice Cake

Jamie Elter

Jamie Elter

This is a tasty treat suitable for any holiday buffet or intimate meal. It is also chock full of nutritious ingredients. If pecans aren't your forte, substitute walnuts.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 15 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 157 kcal
  • 8%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 18.5g
  • 6%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 242 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11 inch baking dish. Set aside.
  2. Combine raisins, carrots, and water in a medium saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Remove from heat and allow to cool.
  3. In a mixing bowl, combine flour, oatmeal, sugar substitute, salt, baking soda and cinnamon.
  4. In a separate bowl, mix together the margarine, egg substitute, and vanilla. Add to the flour mixture and mix well.
  5. Add the raisin mixture and nuts, mix well and pour into baking pan.
  6. Bake for 35 minutes or until toothpick inserted in middle comes out clean.
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Reviews

ZENA510
6

ZENA510

10/16/2003

It wasn't clear in the directions if the water that the raisins and pumpkin was boiled in was poured off or added to the mix. I thought all that water would be too much liquid to add to the cake mix so I poured it off and it turned out very dry and lumpy.

AMAZONFOX
6

AMAZONFOX

11/11/2002

Very good! The only thing I would suggest is if there's a version that uses real eggs and real sugar - I tried to sweeten to taste using brown sugar instead of artificial sweetener (blech!) and the cake came out somewhat flat, but very rich. (3/4 c. brown sugar, if anyone else wants to try.) Worth experimenting with.

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