Directions:
- Preheat oven to 375°F.
- Line a 9-inch square pan with foil.
- Coat foil with non-stick cooking spray.
- Whisk both brown and white sugars, baking powder, salt, fruit puree, oil, egg substitute and vanilla until thoroughly blended.
- Stir in flour and carrots; scrape into prepared pan.
- Combine 3 TBsp finely chopped pecans with 2 TBsp brown sugar; sprinkle over top of cake batter.
- Bake 35 minutes or until cake springs back when very lightly pressed in center.
- Cool in pan on a wire rack 10 minutes before lifting cake out by the edges of the foil.
- Cut into squares.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 746.95 Kcal (3127 kJ) | ||
| Calories from fat | 241.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.78g | 41% | |
|---|---|---|---|
| Cholesterol | 112.78mg | 38% | |
| Sodium | 1231.6mg | 51% | |
| Potassium | 586.79mg | 12% | |
| Total Carbs | 110.42g | 37% | |
| Sugars | 62.18g | 249% | |
| Dietary Fiber | 6.43g | 26% | |
| Protein | 19.02g | 38% | |
| Vitamin C | 3.5mg | 6% | |
| Vitamin A | 0.5mg | 18% | |
| Iron | 3.6mg | 20% | |
| Calcium | 275.4mg | 28% | |
| Amount Per 100 g | |||
| Calories | 338.06 Kcal (1415 kJ) | ||
| Calories from fat | 109.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.12g | 41% | |
|---|---|---|---|
| Cholesterol | 51.04mg | 38% | |
| Sodium | 557.41mg | 51% | |
| Potassium | 265.57mg | 12% | |
| Total Carbs | 49.98g | 37% | |
| Sugars | 28.14g | 249% | |
| Dietary Fiber | 2.91g | 26% | |
| Protein | 8.61g | 38% | |
| Vitamin C | 1.6mg | 6% | |
| Vitamin A | 0.2mg | 18% | |
| Iron | 1.6mg | 20% | |
| Calcium | 124.7mg | 28% | |
* 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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