Nutrition Facts
Serving Size 3 tbsp dry mix (41 grams)(makes 1 slice)
Servings Per Container 8
| Amount Per Serving | % Daily Value* | |
|---|---|---|
| Calories 150 | ||
| Total Fat 0g* 1% | 2% | |
| Saturated Fat 0g 0% | 0% | |
| Trans Fat 0g | ||
| Cholesterol 0mg 0% | 12% | |
| Sodium 330mg 14% | 14% | |
| Total Carbohydrate 36g 12% | 13% | |
| Dietary Fiber 1g 5% | 7% | |
| Sugars 24g | ||
| Protein 1g | ||
| Vitamin A | 0% | 45% |
| Vitamin C | 0% | 2% |
| Calcium | 2% | 4% |
| Iron | 10% | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
| Calories | 2,000 | 2,500 | |
|---|---|---|---|
| Total Fat | Less than | 65 grams | 80 grams |
| Saturated Fat | Less than | 20 grams | 25 grams |
| Cholesterol | Less than | 300 mg | 300 mg |
| Sodium | Less than | 2,400 mg | 2,400 mg |
| Total Carbohydrate | 300 grams | 375 grams | |
| Dietary Fiber | 25 grams | 30 grams |
Calories per gram:
- Fat 9
- Carbohydrate 4
- Protein 4
Ingredients: Organic cane sugar, organic rice flour, organic maple granules, organic cinnamon, sea salt, xanthan gum, monocalcium phosphate, organic cornstarch, baking soda.
Directions:1. Preheat oven to 350°F. Grease bottom of 8" or 9" round cake pan.
2. Empty contents of package into mixing bowl.
3. Add 2 large eggs (slightly beaten), 1/2 cup water, and 1 cup grated carrots.
4. Stir just until mixture is evenly moist.
5. Pour into cake pan.
6. Bake for 45 to 50 minutes, or until center tests done with a toothpick or knife. Do not under bake. Cake should begin to pull away from sides of pan.
7. Cool, loosen edges, and turn onto serving plate.
Suggested Uses: For sweet-tooth satisfaction, top cooled cake with cream cheese frosting, or dust with powdered sugar.
To make spice cake, omit carrots and add 2 tbsp. additional water.
To make bars, prepare recipe as above but use an 11" x 7" rectangular baking dish. Bake 35 to 40 minutes, or until center tests done with a toothpick or knife.
