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Easy Carrot Cake




Source of Recipe


Unkown
Exchanges
Makes 16 servings

baking spray with flour
1-1/2 cups (285 g) unbleached all-purpose flour
3/4 cup (103 g) Splenda granular
1/3 cup (65 g) + 1 tablespoon (8 g) nonfat dry milk powder
1-1/2 teaspoons (7.5 ml) baking soda
1-1/2 teaspoons (7.5 ml) baking powder
1 teaspoon (5 ml) ground cinnamon
1/2 teaspoon (2.5 ml) ground cloves
1/2 teaspoon (2.5 ml) ground nutmeg
1/2 teaspoon (2.5 ml) ground allspice

1/2 cup (120 ml) canola oil
3/4 cup (180 ml) liquid egg substitute
1 large egg white
1-1/2 cups (225 g)finely grated carrots
1/4 cup (32 g) finely chopped pecans
1/4 cup (36 g) currants
1 6-ounce (180 g) can unsweetened crushed pineapple, drained

frozen non-fat, sugar-free whipped topping, thawed (optional)

Preheat oven 350ºF (180ºC), Gas Mark 4. Coat an 10 inch (25 cm) spring form pan with cooking spray.

Sift the flour into a large bowl. Add the sugar substitute, dry milk, baking soda, baking powder, and spices. Stir to mix well. Mix in the oil and egg substitute using a low setting on your electric mixer. Fold in the carrots, walnuts, currants and pineapple.

Spread in the prepared pan and bake until a tooth pick inserted into the center of the cake comes out clean, about 30 minutes. Cool in pan, remove the outside of the cake pan and slice. If using, top with thawed whipped topping.

One serving (calculated w/o whipped topping) equals: 155 calories (44% calories from fat), 4 g protein, 8 g total fat (0.6 g saturated fat), 20 g carbohydrates, 1 g dietary fiber, 0 cholesterol, 204 mg sodium ++++ Exchanges: 1-1/2 carbohydrate (bread/starch), 1-1/2 fat