SPLENDA DIABETIC CARROT CAKE

SUBMITTED BY Rick Thompson
I called and asked permission to post these recipes. They are very good.

I am a diabetic and I am always look for quality recipes.Submitted by: Maker of SPLENDA® Sweetener Products

Servings: 10 servings

Ingredients:

⅞ cup all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon ground cinnamon

¼ teaspoon ground allspice

2 large egg whites

¼ cup eggbeaters

⅜ cup SPLENDA® No Calorie Sweetener, Granulated

3 tablespoons reduced fat margarine

½ cup honey

1 teaspoon vanilla extract

3 tablespoons unsweetened applesauce

3 tablespoons canola oil

2¼ cups finely shredded carrot

⅓ cup walnuts

butter flavored cooking sprayDirections:

1. Preheat oven to 350 degrees F. In medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice. Set aside.

2. In small bowl whisk together egg whites and eggbeaters. Set aside.

3. 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.

4. Pour into greased 8 cup loaf pan and bake for 40-45 minutes, or until toothpick inserted comes out clean. Allow to cool, ice if desired.