Ingredients
1¼ cups raisins
½ cup water
5 packets Sweet ‘n Low
5 packets Equal
½ cup canola oil
3 cups grated carrots (about ½ pound carrots)
1¼ cup unsweetened applesauce
¾ cup egg substitute
1 teaspoon vanilla extract
1½ teaspoons cinnamon
½ teaspoon allspice
1 teaspoon baking soda
1 tablespoon baking powder
1½ cups all-purpose flour
½ cup whole wheat flour
Cooking spray
½ cup water
5 packets Sweet ‘n Low
5 packets Equal
½ cup canola oil
3 cups grated carrots (about ½ pound carrots)
1¼ cup unsweetened applesauce
¾ cup egg substitute
1 teaspoon vanilla extract
1½ teaspoons cinnamon
½ teaspoon allspice
1 teaspoon baking soda
1 tablespoon baking powder
1½ cups all-purpose flour
½ cup whole wheat flour
Cooking spray
Directions
- Preheat oven to 350°.
- Combine raisins, water, and 1 packet each of Sweet `n Low and Equal in small saucepan. Simmer over medium heat until water is absorbed. Stir occasionally. Remove from heat and let cool.
- In large bowl, combine raisins, oil, grated carrots, applesauce, egg substitute, and vanilla extract.
- In smaller bowl, combine cinnamon, allspice, 2 packets Sweet `n Low, 4 packets Equal, baking soda, baking power, all-purpose flour, and whole wheat flour. Stir to combine.
- Add dry mixture to fruits in large bowl. Mix well.
- Coat 9 x 13 inch baking pan with cooking spray. Pour batter into the coated pan. Bake in preheated 350° oven for 30 minutes or until the cake is light brown.
- Serve warm or cooled. Cut into 16 servings.
Image
Prep Time
30 min
Nutrition Facts
- Servings per Recipe: 16
- Calories: 182
- Calories from Fat: 63
- Total Fat: 7
- Cholesterol: 0 mg
- Sodium: 184 mg
- Carbohydrate: 26 g
- Dietary Fiber: 2 g
- Protein: 2 g
- Exchange: 1 starch, 1 vegetable, 1 fat
- Carbohydrate Units: 1.5