Thickened Carrot Cake

Thickened carrot cake on plate

Looking for a delicious dysphagia-friendly dessert to add some spice to your diet? This low-maintenance dessert is easy to make, full of flavor, and meets IDDSI Levels 4-7!

Ingredients

Thickened carrot cake recipe

Preparation Suggestion: For ease in cutting and portioning, cover and freeze prepared carrot cake a minimum of 2 hours (or up to 3 days). Remove cake from freezer a minimum of 2 hours before serving. Frost the cake, cut into portions and place on serving plate/dish while still slightly frozen. Allow cut portions to thaw completely prior to serving and consuming.

How To Prepare

  1. Generously coat pan(s) with cooking spray.
  2. Portion amount of pureed carrot needed and set aside.
  3. In a large bowl, combine THICK & EASY® Pureed Bread & Dessert Mix with cinnamon, ginger, cloves & nutmeg.
  4. Stir together the water, vanilla extra and brown sugar.
  5. Add water to bread mix in bowl and stir briskly until mixture just starts to thicken.
  6. Immediately add pureed carrot and stir well. (mixture will thicken quickly so make sure to have pans prepared).
  7. Pour into pan(s) and spread evenly.
  8. Cover with plastic wrap and chill until firm ~2 hours.
  9. Spread with creamy cheese frosting.
  10. Cut into portions.

Nutrition Information

Serving Size: 1 muffin sized portion or 1 square

Calories: 130

Total Fat: 4g

Saturated Fat: 1g

Trans Fat: 1g

Cholesterol: 22mg

Sodium: 120mg

Total Carbs: 22g

Dietary Fiber: <1g

Total Sugars: 14g

Protein: 2g

Vitamin D: 0% DV

Calcium: 4% DV

Iron: 0% DV

Potassium: 0% DV