Classic Carrot Cake

7/8 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 large egg whites
1/4 cup eggbeaters
3/8 cup SPLENDA® No Calorie Sweetener, Granulated
3 tablespoons reduced fat margarine
1/2 cup honey
1 teaspoon vanilla extract
3 tablespoons unsweetened applesauce
3 tablespoons canola oil
2 1/4 cups finely shredded carrot
1/3 cup walnuts
butter flavored cooking spray
  1. Preheat oven to 350°F (175°C). 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 SPLENDA® Granulated Sweetener, 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 to 45 minutes, or until toothpick inserted comes out clean. Allow to cool, ice if desired

Makes 10 servings.

Cook’s Note: Carrot cake can be baked in any size pan. Adjust baking time accordingly.

Nutritional Facts Per Serving: Calories: Calories: 190; Calories from Fat: 80; Total Fat: 9g; Saturated Fat: 1g; Cholesterol: 0mg; Sodium: 270mg; Total Carbs: 26g; Dietary Fiber: 1g; Sugars: 16g; Protein: 4g

Exchanges Per Serving: 1 Starch, 3/4 Fruit, 2 Fats

Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at