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Reduced Fat Carrot Cake & Muffins

Ingredients

Stage 1 
Dried Plum Puree
91.00
Sugar (Granulated)
89.00
Egg White (Liquid)
15.00
Vanilla Extract
1.40
Almond Extract
0.70
Stage 2
Flour (All Purpose)
100.00
Baking Powder
1.90
Baking Soda
2.40
Salt
1.40
Cinnamon
1.00
Carrots (Shredded)
72.00
Pineapple (Crushed In Juice)
64.00
Golden Raisins
19.80
Walnuts (Diced)
18.00
Water (Variable)
84.00
Total561.60
 

Directions

  1. Stage 1: Mix all ingredients at low speed for 30 seconds. Scrape. Mix at high speed until smooth and light.
  2. Add to Stage One ingredients and mix at low speed for 30 seconds. Scrape. Mix again at low speed for 2 more minutes or until well distributed.
  3. Deposit into oiled pans, about 1/2 full. Bake at 350° F for 30-35 minutes. For muffins fill lined or greased cups 2/3 full and bake 25-30 minutes.

Labeling

Flour, Plum Puree (plum juice, dried plums, water), Water, Sugar, Carrots, Pineapple, Raisins, Walnuts, Egg Whites, Baking Soda, Baking Powder, Salt, Vanilla Extract, Cinnamon and Almond Extract .

Nutrition Facts

Calories
215
Cholesterol
0mg
% of Calories from Fat
8%
Total Fat
2g
Sodium
233mg
Carbohydrate
47g
Protein
4g
Fiber
1g

Recipe-generic