Sugar-Free Classic Carrot Cake
A moist and warmly spiced carrot cake made with applesauce, honey, and cinnamon, baked until tender for a comforting treat that’s delicious warm or cold.
Ingredients
Method
- Preheat oven to 350°F (175°C).
- In medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice. Set aside.
- In small bowl whisk together egg whites and eggbeaters. Set aside.
- 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.
- Pour into greased 8 cup loaf pan and bake for 40 to 45 minutes, or until toothpick inserted comes out clean.
- Allow to cool.
- Serve Warm or cold.
Notes
Food Exchanges: 1 Starch, 3/4 Fruit, 2 Fats
Recipe and photograph courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics.
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