Ingrédients pour Carrot Cake With Splenda
- All Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- Ground Cinnamon
- Ground Allspice
- 4 large egg whites
- Egg Beaters Egg Substitute
- Splenda Granular
- Reduced Fat Margarine
- 1/2 cup honey
- Vanilla Extract
- Unsweetened Applesauce
- 1/4 cup canola oil
- 2 cups grated carrots
- 1 cup chopped walnuts
- Butter Flavored Cooking Spray
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Comment préparer Carrot Cake With Splenda
- Preheat oven to 350°F (175°C). Grease an 8-cup loaf pan.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 2 teaspoons ground cinnamon, and 1 teaspoon ground allspice. Set aside.
- In a small bowl, whisk together 4 large egg whites and 1/4 cup Egg Beaters (or 2 whole eggs). Set aside.
- In a large bowl, cream together 1 1/2 cups Splenda (granulated), 1 cup (2 sticks) unsalted margarine, 1/2 cup honey, 1 teaspoon vanilla extract, 1/2 cup unsweetened applesauce, and 1/4 cup canola oil until light and fluffy.
- Gradually add the egg mixture to the wet ingredients, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups grated carrots and 1 cup chopped walnuts.
- Pour batter into the prepared loaf pan.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Frost with your favorite frosting (optional).
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
63g
Fat
3g
Carbs
8g
