Sugar-Free Classic Carrot Cake

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

Ingredients

• 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

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