Splenda® Carrot Cake

A great classic dessert!

Splenda® Carrot Cake


  • 7/8 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice 2 large egg whites 1/4 cup eggbeaters 3/8 cup SPLENDA® Granular 3 tablespoons reduced fat margarine 1/2 cup honey 1 teaspoon vanilla extract 3 tablespoons unsweetened applesauce 3 tablespoons canola oil 2 1/4 cups finely shredded carrot 1/3 cup walnuts butter flavored cooking spray


1 Preheat oven to 350 degrees F. In medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice. Set aside.

2 In small bowl whisk together egg whites and eggbeaters. Set aside.

3 In large bowl beat Splenda, margarine, honey, vanilla, applesauce, and canola oil. Mix in egg mixture, stir until well mixed. Stir in flour mixture, then carrots and walnuts.

4 Pour into greased 8 cup loaf pan and bake for 40-45 minutes, or until toothpick inserted comes out clean. Allow to cool, ice if desired.