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Ingredients
| all-purpose flour (unsifted): 1 cup |
| baking powder: 1 tsp |
| baking soda: 1/2 tsp |
| salt: 1/2 tsp |
| ground cinnamon: 1/2 tsp |
| allspice: 1/4 tsp |
| eggs: 2 (whites, large) |
| egg substitute: 1/4 cup |
| Splenda: 1/2 cup |
| reduced fat margarine: 3 Tbl |
| honey: 1/2 cup |
| vanilla extract: 1 tsp |
| unsweetened applesauce: 3 Tbl |
| canola oil - for salads, woks and light frying: 3 Tbl |
| carrots (grated): 2 1/4 cups (finely shredded) |
| walnuts (chopped): 1/3 cup |
| cooking spray, butter |
Carrot Cake (With Splenda)
Credit: Food.com
User rating:
-
Prep Time
0 min -
Cook Time
60 min -
Servings
10 serving(s)
Tags
- 1. Preheat oven to 350 degrees F. In medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice. Set aside.
- 2. In small bowl whisk together egg whites and eggbeaters. Set aside.
- 3. In large bowl beat Splenda, margarine, honey, vanilla, applesauce, and canola oil. Mix in egg mixture, stir until well mixed. Stir in flour mixture, then carrots and walnuts.
- 4. Pour into greased 8 cup loaf pan and bake for 40-45 minutes, or until toothpick inserted comes out clean. Allow to cool, ice if desired.