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Low Sodium Carrot Cake

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“Finally, I found a carrot cake that fits into my diet and tastes great to boot. I found this recipe on SPLENDA's web site.”
READY IN:
1hr 10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. In medium bowl, whisk together flour, baking powder, baking soda, salt substitute, cinnamon, and allspice.
  3. Set aside.
  4. In small bowl, whisk together egg whites and eggbeaters.
  5. Set aside.
  6. In large bowl beat Splenda, margarine, honey, vanilla, applesauce, and canola oil.
  7. Mix in egg mixture, stir until well mixed.
  8. Stir in flour mixture, then carrots and walnuts.
  9. Pour into greased 8 cup loaf pan and bake for 40-45 minutes, or until toothpick inserted comes out clean.
  10. Allow to cool, ice if desired.
  11. Top with your favorite frosting, or with one cup heavy cream mixed with 1/4 cup confectioners' sugar and whipped to stiffness.

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