This recipe is liked by 0 person(s). |
Sugar Free Carrot Cake
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
Ingredients | |
4 | egg whites |
2 | whole eggs |
1/3 cup | canola oil |
1/3 cup | unsweetened applesause |
1 cup | apple juice concentrate |
1/4 cup | water |
3 cups | whole grain flour |
1 tbsp | baking power |
1 tsp | baking soda |
1 tsp | salt |
2 tsp | cinnamon |
1/4 tsp | nutmeg |
1 cup | raisins |
2-1/2 cups | shredded carrots, (4 medium) |
Frosting: | |
1 1/2 cup | fat free cream cheese, (room temp) |
1 1/2 teaspoons | butter, (room temp) |
16 Equal packets or Splenda packets (to taste) | |
2 tsp | vanilla |
Directions
Preheat oven to 350 F.
Stir together eggs, apple juice concentrate, oil, applesauce and water. Set aside.
Sift together dry ingredients: flour, baking power, baking soda, salt, cinnamon and nutmeg.
Put raisins in warm water to plump.
Grate carotts and spray 2 round 9" cake pans with non-stick cooking spray.
Gently stir wet ingredients into dry ingredients just until moistened. Drain raisins. Fold in carrots and raisins.
Pour equal amounts into cake pans and bake at 350 F for about 25 - 30 minutes. Reduce heat to 325 F for 8 - 12 minutes more.
Cool cake completely and frost with blended cream cheese frosting.
Keep in fridge.
Number of Servings: 12
Recipe submitted by SparkPeople user DARCYMAC.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe