Carrot Cake (with Splenda)
Total Time: 1 hr
Cook Time: 1 hr
Ingredients
- Servings: 10
- 7/8 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 2 large egg whites
- 1/4 cup egg beaters egg substitute
- 3/8 cup splenda granular
- 3 tablespoons reduced fat margarine
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 3 tablespoons unsweetened applesauce
- 3 tablespoons canola oil
- 2 1/4 cups finely shredded carrots
- 1/3 cup walnuts
- butter-flavored cooking spray
Recipe
- 1 1. preheat oven to 350 degrees f. in medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice. set aside.
- 2 2. in small bowl whisk together egg whites and eggbeaters. set aside.
- 3 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 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.
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