Carrot cake can be baked in any size pan. Adjust baking time accordingly.

Ingredients

classic carrot cake

  • 7/8 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 2 large egg whites
  • 1/4 cup eggbeaters
  • 3/8 cup SPLENDA® No Calorie Sweetener, Granulated
  • 3 tbsp reduced fat margarine
  • 1/3 cup honey
  • 1 tsp vanilla extract
  • 3 tbsp unsweetened applesauce
  • 3 tbsp canola oil
  • 2 1/4 cups finely shredded carrot
  • 1/3 cup walnuts
  • butter flavored cooking spray

Directions

  1. Preheat oven to 350°F (175°C).
  2. In medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice. Set aside.
  3. In small bowl whisk together egg whites and eggbeaters. Set aside.
  4. In large bowl beat SPLENDA® Granulated Sweetener, margarine, honey, vanilla, applesauce, and canola oil.
  5. Mix in egg mixture, stir until well mixed. Stir in flour mixture, then carrots and walnuts.
  6. Pour into greased 8 cup loaf pan and bake for 40 to 45 minutes, or until toothpick inserted comes out clean.
  7. Allow to cool.
  8. Serve Warm or cold.

Food Exchanges: 1 Starch, 3/4 Fruit, 2 Fats

Nutritional Info (per serving):
Makes 10 Servings
Calories:    190
Calories from Fat:    80
Total Fat:    9g
Saturated Fat:    1g
Cholesterol:    0mg
Sodium:    270mg
Total Carbs:    26g
Dietary Fiber:    1g
Sugars:    16g
Protein:    4g

Recipe and photograph courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics.

ADW Diabetes

ADW Diabetes is a diabetic supply mail order company that is dedicated to keeping diabetes management affordable. ADW takes a leading role in offering free diabetic education through Destination Diabetes, an informational component of the ADW website featuring tips and advice from diabetes and nutrition experts, diabetic recipes and more.

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