Classic Carrot Cake
Ingredients
- 7/8 cup Self-Raising Flour
- 1/2 tsp Salt
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Allspice
- Whites of Two Large Eggs plus 1 Extra Whole Egg
- 3/8 cup SPLENDA® Granulated Sweetener + 1/3 cup for Frosting
- 3 tbsps Reduced-Fat Margarine
- 1/2 cup Honey
- 1 tsp Vanilla Extract + 2tsps for Frosting
- 3 tbsp Unsweetened Apple Sauce
- 3 tbsp Canola Oil
- 2 1/4 cups Finely Shredded Carrot
- 1/3 cup Walnuts
- Cooking Spray
- 450g Low-Fat Cream Cheese for frosting
- 1/2 cup Light Butter, Softened for frosting
Method
Preheat oven to 180ºC. In medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice. Set aside.
In small bowl whisk together egg whites and egg substitute. Set aside.
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.
Pour into greased 8" x 8" x 2" square pan and bake for 40-45 minutes, or until toothpick inserted comes out clean. Allow to cool and serve.
Cream Cheese Frosting
450g low-fat cream cheese
1/2 cup light butter, softened
1/3 cup SPLENDA® Granulated Sweetener
2 teaspoons vanilla extract
Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add SPLENDA® Granulated Sweetener, beating at medium speed until blended. Stir in vanilla. Spread cream cheese frosting evenly over carrot cake with a spatula.
