Easy Carrot Cake
baking spray with flour
1 1/2 cups unbleached all-purpose flour
3/4 cup one-to-one sugar substitute
1/3 cup plus 1 tablespoon nonfat dry milk powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/8 teaspoon salt (optional)
1/2 cup canola oil
3/4 cup liquid egg substitute
1 large egg white
1 1/2 cups finely grated carrots
1/4 cup finely chopped pecans
1/4 cup currants
1 6-ounce can unsweetened crushed pineapple, drained
frozen non-fat, sugar-free whipped topping, thawed (optional)
Preheat oven 350° F. Coat an 10 inch spring form pan with cooking spray.
Sift the flour into a large bowl. Add the sugar substitute, dry milk, baking soda, baking powder, spices and salt. 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.
Makes 16 servings
Per serving: 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
Diabetic exchanges: 1 1/2 carbohydrate (bread/starch), 1 1/2 fat
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