Low Sodium Carrot Cake

Ingredients

• 3/4 cup all-purpose flour
• 2 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt substitute
• 1/2 teaspoon cinnamon, ground
• 1/4 teaspoon allspice
• 2 egg whites, large
• 1/4 cup egg substitute
• 1/4 cup Splenda sugar substitute
• 2 tablespoons Splenda sugar substitute
• 3 tablespoons margarine, light
• 1/2 cup honey
• 1 teaspoon vanilla extract, pure
• 3 tablespoons applesauce, unsweetened
• 1 tablespoon canola oil
• 2 1/4 cups carrots, fine shredded
• 1/3 cup walnuts, chopped
• nonstick cooking spray, butter flavor

Directions

1. 1

   Preheat oven to 350 degrees F.

2. 2

   In medium bowl, whisk together flour, baking powder, baking soda, salt substitute, cinnamon, and allspice.

3. 3

   Set aside.

4. 4

   In small bowl, whisk together egg whites and eggbeaters.

5. 5

   Set aside.

6. 6

   In large bowl beat Splenda, margarine, honey, vanilla, applesauce, and canola oil.

7. 7

   Mix in egg mixture, stir until well mixed.

8. 8

   Stir in flour mixture, then carrots and walnuts.

9. 9

   Pour into greased 8 cup loaf pan and bake for 40-45 minutes, or until toothpick inserted comes out clean.

10. 10

    Allow to cool, ice if desired.

11. 11

    Top with your favorite frosting, or with one cup heavy cream mixed with 1/4 cup confectioners' sugar and whipped to stiffness.