Carrot Cake
- Ready In:
- 55mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 1 cup unsweetened applesauce
- 1⁄4 cup vegetable oil
- Splenda sugar substitute, to equal 2 cups
- 2 cups flour
- 1 teaspoon salt
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 4 eggs
- 1 teaspoon vanilla
- 1 cup chopped nuts
- cooking spray
- 3 cups grated carrots or (7 3/4 ounce) jars of junior carrot baby food
directions
- Preheat oven to 350°.
- Spray Bundt pan with cooking spray.
- Combine oil, applesauce and Splenda in large mixing bowl.
- In another bowl sift together flour, salt, soda, and cinnamon.
- Mix both mixtures together. Beat in eggs, vanilla, and carrots, fold in nuts.
- Bake 45 minutes to until knife comes out clean.
- *Note: This cake is very tasty and keeps well.
- I prefer to use the jars of baby food junior carrots.
- Also you may use pumpkin instead of the carrots or jars of junior baby food prunes.
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Reviews
RECIPE SUBMITTED BY
Gloria
United States