Directions:
- Preheat oven to 350°.
- Spray Bundt pan with cooking spray.
- Combine oil, applesauce and Splenda in large mixing bowl.
- In another bowl sift together flour, salt, soda, and cinnamon.
- Mix both mixtures together. Beat in eggs, vanilla, and carrots, fold in nuts.
- Bake 45 minutes to until knife comes out clean.
- *Note: This cake is very tasty and keeps well.
- I prefer to use the jars of baby food junior carrots.
- Also you may use pumpkin instead of the carrots or jars of junior baby food prunes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 307.09 Kcal (1286 kJ) | ||
| Calories from fat | 169.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.79g | 29% | |
|---|---|---|---|
| Cholesterol | 54.56mg | 18% | |
| Sodium | 985.98mg | 41% | |
| Potassium | 176.45mg | 4% | |
| Total Carbs | 29.79g | 10% | |
| Sugars | 2.69g | 11% | |
| Dietary Fiber | 3.86g | 15% | |
| Protein | 6.72g | 13% | |
| Vitamin C | 4.8mg | 8% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.6mg | 14% | |
| Calcium | 91.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 309.06 Kcal (1294 kJ) | ||
| Calories from fat | 170.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.91g | 29% | |
|---|---|---|---|
| Cholesterol | 54.91mg | 18% | |
| Sodium | 992.31mg | 41% | |
| Potassium | 177.58mg | 4% | |
| Total Carbs | 29.99g | 10% | |
| Sugars | 2.71g | 11% | |
| Dietary Fiber | 3.88g | 15% | |
| Protein | 6.77g | 13% | |
| Vitamin C | 4.9mg | 8% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.6mg | 14% | |
| Calcium | 92mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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