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Carrot Cake

Preparation Time: 30 minutes
Baking and Cooling Time: 1 hour
Serves: 10

3/4 cup + 2 tbsp. flour, all purpose
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon, ground
1/4 tsp. allspice
2 egg white, large
1/4 cup egg substitute
1/4 cup + 2 tbsp. SPLENDAŽ Granular
3 tbsp. margarine, lite
1/2 cup honey
1 tsp. vanilla extract, pure
3 tbsp. applesauce, unsweetened
1 tbsp. canola oil
2 1/4 cup carrots, fine shredded
1/3 cup walnuts
non-stick cooking spray, butter flavor

  1. Preheat oven to 350° 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 SPLENDAŽ Granular, 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.

Nutrients Per Serving
Serving Size
2.75 oz.
26 g
4 g
Dietary Fiber
1 g
Total Fat
5 g
Saturated Fat
0.5 g
0 mg
270 mg