Carrot Cake (With Splenda)

• 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 Egg Beaters egg substitute
• 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 carrots
• 1/3 cup walnuts
• butter-flavored cooking spray

1. 1. Preheat oven to 350 degrees F. In medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice. Set aside.
2. 2. In small bowl whisk together egg whites and eggbeaters. Set aside.
3. 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. 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.

flour, baking powder, baking soda, salt, ground cinnamon, ground allspice, egg whites, egg beaters, splenda granular, margarine, honey, vanilla, unsweetened applesauce, canola oil, carrots, walnuts, butter

Taken from www.food.com/recipe/carrot-cake-with-splenda-145318 (may not work)