Carrot Cake
57 people added this to their Recipe Box
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 153153 cal |
| pro | 4 g4g pro |
| total fat | 6 g6g total fat |
| carbs | 22 3223 carbs |
Ingredients
- 2 eggs 2 eggs
- 1-1/2 cups shredded carrots 1-1/2 cups shredded carrots
- 1/2 cup plain yogurt 1/2 cup plain yogurt
- 1/2 cup unsweetened applesauce 1/2 cup unsweetened applesauce
- 1/4 cup vegetable oil 1/4 cup vegetable oil
- 1 tsp vanilla extract 1 tsp vanilla extract
- 3/4 cup all-purpose flour 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour 3/4 cup whole wheat flour
- 3/4 cup Splenda® No Calorie Sweetener, Granular 3/4 cup Splenda® No calorie Sweetener, Granular
- 1-1/2 tsp cinnamon 1-1/2 tsp cinnamon
- 1 tsp baking powder 1 tsp baking powder
- 1/2 tsp baking soda 1/2 tsp baking soda
- 1/2 tsp salt 1/2 tsp salt
- 1/4 tsp nutmeg 1/4 tsp nutmeg
- 1/4 tsp ginger 1/4 tsp ginger
- 1/2 cup raisins 1/2 cup raisins
- 1/4 cup icing sugar , (if desired)1/4 cup icing sugar, (if desired)
Preparation
Lightly beat eggs; stir in carrots, yogurt, applesauce, vegetable oil and vanilla.
In a large bowl, combine remaining ingredients, except icing sugar. Stir in carrot mixture, mixing until well blended. Spread evenly in greased 9-inch (23 cm) square baking pan.
Bake at 325ºF (160ºC) for 35 to 40 minutes or until wooden pick inserted in centre comes out clean. Cool on rack. Dust with icing sugar if desired.
Additional information :
Source : SPLENDA®
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