MINICARB CARROT CAKE
1 package MiniCarb carrot cake mix (this product has been discontinued)
2 eggs
1 cup water
2/3 cup oil
1 batch Fluffy Buttercream Frosting, optional

Mix and bake the cake according to the package directions. I baked mine in an 8x8" nonstick pan at 325 for 25-30 minutes. I set the oven 25 degrees lower than the package stated due to the dark coating on the pan. Cool completely and frost, if desired. Store the frosted cake in the refrigerator.

Makes 9 servings
Can be frozen

Per Serving: 279 Calories; 20g Fat; 17g Protein; 10g Carbohydrate; 6g Dietary Fiber; 4g Net Carbs

Per Serving Frosted: 428 Calories; 36g Fat; 18g Protein; 11g Carbohydrate; 6g Dietary Fiber; 5g Net Carbs

For a low carb bake mix, this isn't too bad. The cake is quite moist, but seems to be missing something, perhaps a pinch of salt. I would have gotten better coverage with my frosting if I hadn't been taste-testing it before spreading it on the cake.


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