Classic Carrot Cake (courtesy of SPLENDA®)

carrot-cake

This carrot cake can be baked in any size pan. Adjust baking time accordingly. Delicious!


 

Classic Carrot Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • ⅞ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • 2 large egg whites
  • ¼ cup eggbeaters
  • ⅜ cup SPLENDA® No Calorie Sweetener, Granulated
  • 3 tablespoons reduced fat margarine
  • ½ cup honey
  • 1 teaspoon vanilla extract
  • 3 tablespoons unsweetened applesauce
  • 3 tablespoons canola oil
  • 2¼ cups finely shredded carrot
  • ⅓ cup walnuts
  • Butter flavored cooking spray
Instructions
  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® Granulated Sweetener, 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.
Nutrition Information
Calories: 190 Fat: 9g Saturated fat: 1g Carbohydrates: 26g Sugar: 16g Sodium: 270mg Fiber: 2g Protein: 4g Cholesterol: 0mg

 

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