Low Sodium Carrot Cake

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 3/4 cup all-purpose flour
• 2 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt substitute
• 1/2 teaspoon cinnamon, ground
• 1/4 teaspoon allspice
• 2 egg whites, large
• 1/4 cup egg substitute
• 1/4 cup splenda sugar substitute
• 2 tablespoons splenda sugar substitute
• 3 tablespoons margarine, light
• 1/2 cup honey
• 1 teaspoon vanilla extract, pure
• 3 tablespoons applesauce, unsweetened
• 1 tablespoon canola oil
• 2 1/4 cups carrots, fine shredded
• 1/3 cup walnuts, chopped
• nonstick cooking spray, butter flavor

Recipe

• 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.