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.