Low Sodium Carrot Cake

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.

• Total Time: 1 hrs 10 mins
• Prep Time: 20 mins
• Cook Time: 50 mins

Ingredients:

Servings: 8

• ¾ cup all-purpose flour
• 2 tablespoons all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt substitute
• ½ teaspoon cinnamon , ground
• ¼ teaspoon allspice
• 2 egg whites , large
• ¼ cup egg substitute
• ¼ cup Splenda sugar substitute
• 2 tablespoons Splenda sugar substitute
• 3 tablespoons margarine , light
• ½ cup honey
• 1 teaspoon vanilla extract , pure
• 3 tablespoons applesauce , unsweetened
• 1 tablespoon canola oil
• 2 ¼ cups carrots , fine shredded
• 1⁄3; cup walnuts , chopped
• nonstick cooking spray , butter flavor

Directions:

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

Reviews

[Graybert]

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...=)