Cooking with Marlene Koch

Classic Carrot Cake

Makes servings.


Classic Carrot Cake


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. Allow to cool, ice if desired.

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