Carrot Pudding Cake

• 3/4 cup flour
• 8 packets sugar substitute
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/2 teaspoon ground ginger
• 1 1/2 tablespoons apple sauce
• 3/4 cup crushed pineaapple. drained
• 1 teaspoon finely ground flax seeds
• 3 teaspoons water
• 2 cups grated carrot, firmly packed
• vanilla frozen yogurt, as desired
• pomegranate seeds, as desired

1. Preheat oven to 350. Mix flax seeds and water in a small bowl and refrigerate for 20 minutes.
2. Mix flour, sugar substitute, baking powder, salt, cinnamon, nutmeg and ginger in a medium bowl.
3. To dry mixture, add applesauce, pineapple, flax mixture, and carrots. Stir just until combined.
4. Spray small baking dish (I use 8"x6" oval gratin dish) with non-stick spray. Add cake mixture and bake for 35 minutes at 350.
5. Let cake cool slightly and serve with frozen yogurt and pomegranate seeds.

flour, packets sugar substitute, baking powder, salt, cinnamon, nutmeg, ground ginger, apple sauce, pineaapple, flax seeds, water, grated carrot, vanilla frozen yogurt, pomegranate seeds

Taken from food52.com/recipes/8013-carrot-pudding-cake (may not work)