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Carrot Cake |
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Serves: 16 Print this RecipeServing size: 1/16 plain cake Applesauce replaces some of the fat used in this dense, moist cake to produce a delicious, good-for-you taste! 1/2 cup canola oil 1/2 cup unsweetened applesauce 2 tablespoons sugar substitute 4 egg substitute equivalents 1/2 cup water 2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons cinnamon 1/4 teaspoon nutmeg 1/2 teaspoon salt (optional) 1/2 cup chopped pecans 3 cups grated carrots 1. Preheat the oven to 350 degrees. In a large mixing bowl, beat together the oil, applesauce, sugar substitute, and eggs until well blended. 2. Add the water, flour, baking powder, baking soda, cinnamon, nutmeg, and salt and mix well. 3. Stir in the pecans and carrots. Coat a 3-quart tube pan with nonstick cooking spray. Pour in the batter and bake for 35 to 40 minutes or until a toothpick inserted in the cake comes out clean. 4. Let the cake cool 10 minutes in the pan, then invert cake and let cool completely. If you like, frost with Low-Fat Cream Cheese Frosting. EXCHANGES Starch 1 Fat 1-1/2 NUTRITION FACTS Calories 155(Calories from Fat 83) Total Fat 9 grams Saturated Fat 1 gram Cholesterol 0 milligrams Sodium 173 milligrams(w/o added salt 106 milligrams) Total Carbohydrate 15 grams Dietary Fiber 1 gram Sugars 2 grams Protein 3 grams This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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