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Splenda sugar substitute unsweetened applesauce egg whites vanilla flour baking soda cinnamon nutmeg salt carrots raisins walnuts pineapple light cream cheese Splenda sugar substitute sugar vanilla
Viewed: 34 - Published at: a year agoIngredients
- 2 cups splenda sugar substitute
- 1 cup unsweetened applesauce (or lighter bake recommended)
- 4 egg whites
- 2 teaspoons vanilla
- 2 14 cups flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 12 teaspoon salt
- 3 cups grated carrots
- 1 cup raisins
- 1 cup chopped walnuts (I add)
- 20 ounces crushed pineapple, drained (1 can)
- 6 ounces light cream cheese
- 12 cup splenda sugar substitute
- 4 ounces sugar-free Cool Whip or 4 ounces Cool Whip Lite
- 12 teaspoon vanilla
Method
- Preheat over to 375.
- Coat a 9x13" baking pan with cooking spray.
- In a mixing bowl, beat Splenda, Lighter Bake (or applesauce), egg whites, and vanilla.
- In another bowl, combie flour, baking soda, cinnamon, nutmeg and salt.
- Add to Lighter Bake mixture.
- Blend well.
- Stir in carrots, raisins and nuts.
- Spread batter into pan and bake for 25-35 minutes or until wooden puck comes out clean.
- Cool on rack.
- Spread evenly with frosting after cooled.
- For frosting, whip all ingredients together and spread on cooled cake.
- For garnish, toast some sugar free coconut and sprinkle on top of cake along with some grated carrots.
