Carrot Cake

Author: Canadian Living

  • Portion size 12 servings
  • Credits : SPLENDA®

Ingredients

  • 2 eggs
  • 1 1/2 cup shredded carrots
  • 1/2 cup plain yogurt
  • 1/2 cup unsweetened applesauce
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 3/4 cups all-purpose flour
  • 3/4 cups whole wheat flour
  • 3/4 cups Splenda® No Calorie Sweetener, Granular
  • 1 1/2 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/2 cup raisin
  • 1/4 cup icing sugar (if desired)

Method

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.

Nutritional facts Per serving: about

  • Protein 3.8 g
  • Calories 153.0
  • Total fat 5.8 g
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Carrot Cake

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