This recipe is liked by 0 person(s). |
Carrot cake sugar free (SPLENDA®)
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
INGREDIENTS | |
7/8 cup | all-purpose flour |
1 teaspoon | baking powder |
1/2 teaspoon | baking soda |
1/2 teaspoon | salt |
1/2 teaspoon | ground cinnamon |
1/4 teaspoon | ground allspice |
2 large | egg whites |
1/4 cup | eggbeaters |
3/8 cup | SPLENDA® No Calorie Sweetener, Granulated |
3 tablespoons | reduced fat margarine |
1/2 cup | honey |
1 teaspoon | vanilla extract |
3 tablespoons | unsweetened applesauce |
3 tablespoons | canola oil |
2 1/4 cups | finely shredded carrot |
1/3 cup | walnuts |
butter flavored cooking spray
Prep
Preheat oven to 350 degrees F.
Grease and flour pan
DIRECTIONS
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 pan and bake for 40-45 minutes, or until toothpick inserted comes out clean.
Allow to cool, add icing if desired.
NOTE:
Carrot cake can be baked in any size pan. Adjust baking time accordingly.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe