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    You are in: Home / Recipes / Low Sodium Carrot Cake Recipe
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    Low Sodium Carrot Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    20 mins

    50 mins

    Mille®'s Note:

    Finally, I found a carrot cake that fits into my diet and tastes great to boot. I found this recipe on SPLENDA's web site.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      In medium bowl, whisk together flour, baking powder, baking soda, salt substitute, cinnamon, and allspice.
    3. 3
      Set aside.
    4. 4
      In small bowl, whisk together egg whites and eggbeaters.
    5. 5
      Set aside.
    6. 6
      In large bowl beat Splenda, margarine, honey, vanilla, applesauce, and canola oil.
    7. 7
      Mix in egg mixture, stir until well mixed.
    8. 8
      Stir in flour mixture, then carrots and walnuts.
    9. 9
      Pour into greased 8 cup loaf pan and bake for 40-45 minutes, or until toothpick inserted comes out clean.
    10. 10
      Allow to cool, ice if desired.
    11. 11
      Top with your favorite frosting, or with one cup heavy cream mixed with 1/4 cup confectioners' sugar and whipped to stiffness.

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    Ratings & Reviews:

    • on March 18, 2002

      45

      Great recipe - and perfect for my diabetic friend. I could not get any "splenda" in my area so I had to substitute sweet'n low and it worked fine. This recipe is moist, tasty and very good. I will make this again for sure (except it make not make it to the company...=)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Low Sodium Carrot Cake

    Serving Size: 1 (114 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 237.6
     
    Calories from Fat 84
    35%
    Total Fat 9.4 g
    14%
    Saturated Fat 1.3 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 230.3 mg
    9%
    Total Carbohydrate 36.1 g
    12%
    Dietary Fiber 1.9 g
    7%
    Sugars 21.7 g
    86%
    Protein 4.2 g
    8%

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