Carrot Snack Cake with Berries
- Serves
- Total time
- 40 min
- Heat
- 350°F / 175°C
- Per serving
- 224 cal
Heart-healthy Liver-friendly Low-sodium and DASH Vegetarian
Contains: Eggs, Milk, Wheat and gluten
Ingredients
| Amount | Ingredient | Grams |
|---|---|---|
| 2 | large eggs | 100 g |
| 2 tsp | low-sodium baking powder | 8 g |
| 1 tsp | vanilla extract | 4 g |
| 4 tbsp | canola oil | 56 g |
| 3/4 cup | milk (2%) | 183 g |
| 1 1/2 cups | all-purpose flour | 188 g |
| 8 tbsp | brown sugar | 110 g |
| 1 1/2 cups | carrots, chopped | 192 g |
| 1 tsp | ground cinnamon | 3 g |
| 1 1/2 cups | strawberries, sliced | 249 g |
Steps
- Heat. Heat the oven to 350°F (175°C) and line an 8-inch square pan.
- Wet. Whisk the eggs, oil, milk and vanilla.
- Dry. Fold in the flour, sweetener, baking powder and flavourings until just mixed.
- Bake. Bake 25 to 30 minutes.
- Finish. Cool fully, then add the berries.
Oil keeps a snack cake moist for days, and a square pan bakes evenly with no layering.
Frost only when completely cool or the topping melts.
Done when: A skewer comes out with a few dry crumbs; 205°F (96°C) in the centre.
Fixes
- Domed and cracked?
- Oven too hot; check with a thermometer.
- Gummy?
- Bake 5 minutes longer.
Variations: Add nuts to the batter.
Keeps: 4 days covered.
Estimated nutrition per serving
| Calories | 224 |
|---|---|
| Protein | 5 g |
| Carbohydrates | 34 g |
| Fiber | 1.9 g |
| Net carbs | 32.1 g |
| Added sugar | 12 g |
| Fat | 8 g |
| Saturated fat | 1.1 g |
| Sodium | 45 mg |
| Potassium | 284 mg |
| Phosphorus | 78 mg |
Low in sodium: 140 mg or less per serving.
Estimates from standard ingredient data; brands and portions vary. Values are per serving and do not change when you scale the recipe. Compare with your own daily targets
For general information only. Not medical advice. Always follow the guidance of your doctor or dietitian, especially for kidney, liver or diabetes diets.
Rosa F. 
Grace L.