Carrot Cake

Sugar-Free Carrot Cake

6 egg whites or 1 cup egg substitute

1 cup apple juice concentrate

2/3 cup canola or safflower oil

1/4 cup water

3 cups unbleached white flour

1 Tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons cinnamon

1/4 teaspoon nutmeg

2 cups raisins

2 cups carrots (4-6 medium)

Preheat oven to 350° F.

Stir together egg, apple juice concentrate, oil, and water. Set aside. Sift together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Put raisins in warm water to plump. Meanwhile, grate carrots, and spray 2 round 9″ cake pans with non-stick pan spray.

Gently stir wet ingredients into dry ingredients just until moistened. Drain raisins, and fold in carrots and raisins.

Pour into cake pans, and bake at 350° F. for 25 to 30 minutes. Then reduce heat to 325° F. for 8 to 12 more minutes.

Serve cooled (even refrigerated) with Cream Cheese Frosting.

Sugar-Free Cream Cheese Frosting

1 1/2 cups light cream cheese

1 1/2 Tablespoons margarine, softened

16 packets Equal® (16 grams NutraSweet®; each packet equaling sweetness of 2 teaspoons sugar)

2 teaspoons vanilla

0-2 Tablespoons 1% milk to thin frosting

Beat together cream cheese and margarine. Then stir in Equal®, and milk until powder is moistened. Beat until smooth and spread on Carrot Cake. Frosts 2 9″ round layers of cake or two dozen cupcakes.

Source: Jeanine DuBois

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